Description
A rich and moist German chocolate sheet cake topped with a creamy coconut-pecan frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet pan.
- In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla. Mix until smooth.
- Stir in boiling water until well combined.
- Pour the batter into the prepared sheet pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, prepare the frosting. In a saucepan, combine evaporated milk, brown sugar, butter, and vanilla.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in coconut and pecans.
- Spread the frosting over the cooled cake.
Notes
- Store leftovers in an airtight container.
- For a richer flavor, use dark cocoa powder.
- Let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: German chocolate sheet cake, chocolate cake, dessert, baking