German Chocolate Sheet Cake

German Chocolate Sheet Cake

For the cake:
2 cups flour
2 cups refined sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup unsweetened cocoa powder
2 large egg, lightly beaten
1/2 cup buttermilk
1 teaspoon of vanilla extract
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 glass of refined sugar
3 large egg yolks
1/2 glass of unsalted butter
1 teaspoon of vanilla extract
1 1/3 cup coconut sweetener
1 cup chopped pecans

Prepare the cake:
Preheat your oven to 175°C. Grease and flour a baking tray.
Combine dry ingredients: Combine flour, sugar, baking soda and salt in a large mixing bowl.
Heat oil and water: In a medium saucepan, melt butter over medium heat. Mix the water and cocoa powder until smooth. Bring the mixture to a boil and remove from the stove.

Mix the wet ingredients: In a separate bowl, mix lightly beaten eggs, butter and vanilla. Slowly add the hot cocoa mixture, stirring constantly.
Combine wet and dry ingredients: Pour the wet ingredients into a bowl with the dry ingredients. Mix until the dough is smooth and well mixed.
To make bread: Pour batter into prepared pan and spread evenly. Bake in a hot oven for 30 minutes.
Bake the cake: Let the cake cool completely in the pan on a wire rack before cooling.
Prepare the coconut-pecan glaze:
Cook the milk mixture: In a medium saucepan, combine the dry milk, sugar, egg yolks, and butter. Cook over medium heat, stirring occasionally, until blended, 10-12 minutes.
Add the coconut and pecans: Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
Freeze and spread: Let the icing cool for a few minutes and then spread evenly over the cooled cake.
Serve and enjoy:
Once the cake is frozen, cut it into pieces and serve. Enjoy this delicious German chocolate cake with your friends and family!
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Leave it for 5-10 minutes.
Storage: Store leftover bread in an airtight container in the refrigerator for up to 3-4 days. Depending on taste and texture, let it come to room temperature before serving.
Make-Ahead: You can make the cake a day in advance and freeze it. After assembling the cake, refrigerate until ready to serve.
Have fun making and tasting this German chocolate cake!

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this

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