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German Chocolate Sheet Cake

A rich and decadent dessert featuring layers of chocolate, gooey coconut frosting, and crunchy pecans, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces sweet baking chocolate, melted
Frosting Ingredients
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a large baking sheet (17x11 inches).
  2. In a large mixing bowl, stir together flour, sugar, baking soda, and salt. Set aside.
  3. In a separate bowl, cream the softened butter until light and fluffy.
  4. Add the eggs one by one, beating well after each addition, and then mix in the vanilla extract.
  5. Stir in the melted chocolate until well combined.
  6. Gradually mix in the flour mixture and buttermilk, alternating between the two, until everything is just incorporated.
  7. Pour the batter into the prepared baking sheet, smoothing it out evenly.
Baking
  1. Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. In a saucepan over medium heat, whisk together sugar, evaporated milk, butter, and egg yolks. Cook until thickened, about 10 minutes.
  2. Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly.
Assembly
  1. Once the cake has cooled, spread the frosting evenly on top. Allow to set before cutting into squares.

Notes

For best results, toast the pecans before adding them to the frosting. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.