German Chocolate Sheet Cake

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This classic dessert features a rich, moist chocolate cake topped with a decadent, gooey coconut-pecan frosting. It’s the perfect shareable treat for any gathering.

Yields: One large sheet cake (approx. 18×13 inches)
Prep time: 25 minutes
Bake time: 20 minutes
Chill time: 2 hours

Ingredients

For the Chocolate Cake:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • ¼ cup unsweetened cocoa powder

  • 1 cup water

  • ½ cup (1 stick) unsalted butter

  • ½ cup vegetable shortening

  • 4 oz German sweet baking chocolate, broken into pieces

  • ½ cup buttermilk

  • 2 large eggs

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon pure vanilla extract

For the Coconut-Pecan Frosting:

  • 1 can (12 oz) evaporated milk

  • 3 large egg yolks

  • ¾ cup (1 ½ sticks) unsalted butter

  • 1 cup granulated sugar

  • ½ cup packed light brown sugar

  • 1 ½ cups sweetened shredded coconut

  • 1 ½ cups pecans, roughly chopped

  • 1 ½ teaspoons pure vanilla extract

  • Pinch of salt

    Instructions:

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