German Chocolate Sheet Cake

  • ½ cup brown sugar

  • 1½ cups shredded coconut

  • 1½ cups chopped pecans

  • 1½ teaspoons vanilla extract

    • Instructions

    1. Preheat and Prepare

    Preheat your oven to 400°F (200°C). Grease a sheet pan (about 13×18 inches) with butter or non-stick spray.

    2. Mix the Dry Ingredients

    In a large mixing bowl, whisk together the flour, sugar, and cocoa powder until combined.

    3. Melt the Chocolate Mixture

    In a medium saucepan, melt the butter, shortening, and German chocolate over medium heat. Stir until smooth and combined.

    4. Combine Wet and Dry Ingredients

    Pour the melted chocolate mixture into the dry ingredients. Whisk until just combined. Add the buttermilk, baking soda, salt, eggs, and vanilla extract, and whisk until smooth.

    5. Bake

    Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

    6. Make the Frosting

    In a clean saucepan, combine the evaporated milk, egg yolks, butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly, until the mixture thickens — about 10-12 minutes.

    7. Add the Toppings

    Stir in the coconut, pecans, and vanilla extract. Allow the frosting to cool slightly before spreading.

    8. Frost the Cake & Chill

    Spread the frosting evenly over the cooled cake. Refrigerate for 1-2 hours before slicing and serving to allow the flavors to set.

    Tips for Success:

    • For extra shine and a fudgier texture, sift the cocoa powder before adding it to the flour.

    • Toast the pecans beforehand for a richer, nuttier flavor.

    • Serve chilled or at room temperature — both ways are delicious!