This German Chocolate Sheet Cake delivers all the old-fashioned charm in a big-batch, easy-to-serve format. The ultra-moist chocolate cake is layered with a buttery coconut-pecan frosting that’s sticky, sweet, and impossible to resist. It’s the kind of dessert that disappears fast at potlucks, or just-because baking days.
📝 Ingredients
For the cake:
- 1 box German chocolate cake mix (or chocolate fudge cake mix)
- Ingredients listed on the box (usually eggs, oil, water)
- 1 tsp vanilla extract (optional for richer flavor)
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, beaten
- ½ cup unsalted butter
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Bake the cake:
Preheat oven to 350°F (175°C). Prepare cake batter according to package directions, adding vanilla if desired. Pour into a greased 9×13-inch sheet pan.
Bake for 28–32 minutes or until a toothpick comes out clean. Cool completely.
2️⃣ Make the frosting:
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
3️⃣ Frost the cake:
Once the cake is completely cool, spread the coconut-pecan frosting evenly over the top. Let set at room temperature or chill slightly before slicing.
💡 Tips
- Want an even richer cake? Use buttermilk instead of water in the cake mix.
- Toast the pecans and coconut lightly before adding to the frosting for extra depth.
- Stores beautifully in the fridge for up to 4 days — if it lasts that long!
🍯 Why You’ll Love This Recipe
✔️ Ultra-moist chocolate base
✔️ That iconic coconut-pecan topping
✔️ Sheet cake format = perfect for serving a crowd
✔️ A nostalgic dessert that never goes out of style!
Leave a Reply