German Chocolate Sheet Cake is a delightful dessert that marries the rich, deep flavors of chocolate with the tropical sweetness of coconut and pecans. This moist chocolate cake is a variation on the classic German chocolate cake, originally created in the United States and celebrated for its unique combination of flavors.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup granulated sugar (for frosting)
1/2 cup evaporated milk
1/2 cup unsalted butter
1 teaspoon vanilla extract (for frosting)
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet cake pan.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until fully combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.
Pour the batter into the prepared sheet pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until it comes to a boil. Boil for 2 minutes without stirring.
Remove the saucepan from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool slightly until it thickens.
Once the cake is completely cool, spread the coconut pecan frosting evenly over the top of the cake.
Cut into squares and serve your delicious German Chocolate Sheet Cake. Enjoy the sweet, indulgent flavors!
