Instructions
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Preheat your oven to 400°F (200°C). Grease and flour a standard 18×13-inch rimmed sheet pan (jelly roll pan) and set aside.
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In a large mixing bowl, whisk together the flour, 2 cups of sugar, and cocoa powder. Set aside.
2. Make the Chocolate Mixture:
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In a medium saucepan over medium heat, combine the water, ½ cup butter, shortening, and German chocolate. Heat, stirring occasionally, until the mixture comes to a gentle boil and the butter and chocolate are fully melted and smooth.
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Immediately pour the hot chocolate mixture over the dry flour mixture. Whisk vigorously until the batter is smooth and well combined.
3. Complete the Batter:
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To the warm batter, add the buttermilk, baking soda, and salt. Whisk to combine.
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Add the eggs one at a time, whisking well after each addition.
4. Bake:
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Pour the batter into the prepared sheet pan, spreading it evenly into the corners.
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Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Place the pan on a wire rack and allow the cake to cool completely before frosting.
5. Make the Frosting:
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While the cake cools, prepare the frosting. In a medium saucepan, whisk together the evaporated milk, egg yolks, ¾ cup butter, granulated sugar, and brown sugar.
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Place the saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a low boil.
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Remove the saucepan from the heat. Stir in the shredded coconut, chopped pecans, 1 ½ teaspoons vanilla, and a pinch of salt. Let the frosting cool for 15-20 minutes, stirring occasionally, until it is spreadable.
6. Frost and Set:
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Pour the slightly cooled frosting over the completely cooled cake. Use a spatula to spread it into an even layer.
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Refrigerate the cake for at least 1-2 hours to allow the frosting to set completely before slicing and serving.
Enjoy cold or at room temperature!
