German Chocolate Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">70g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">250ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">125ml vegetable oil</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the coconut-pecan frosting:</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">200g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">400ml evaporated milk</li><li class="ingredients-single-item">200g sweetened shredded coconut</li><li class="ingredients-single-item">200g pecans, chopped</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Medium heavy-bottomed saucepan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving some overhang for easy removal. This preparation ensures your cake won't stick and will maintain its shape when served.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. This thorough mixing distributes the leavening agents evenly throughout the dry ingredients, ensuring an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs, buttermilk, vegetable oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth. The batter will be quite thick at this stage, but don't worry!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully pour in the hot coffee (the heat activates the baking soda, enhancing the chocolate flavor) and mix on low speed until incorporated. The batter will now become thin and pourable - this is exactly what you want for a moist cake!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Don't overbake, as this can dry out your cake. The surface should spring back slightly when touched.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cake is baking, prepare your frosting. In a medium heavy-bottomed saucepan, combine the egg yolks, sugar, butter, vanilla, and evaporated milk. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of a spoon (about 10-12 minutes, reaching approximately 75°C/170°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the frosting mixture from heat and stir in the coconut, chopped pecans, and salt. The residual heat will slightly toast the coconut and pecans, enhancing their flavor. Allow the frosting to cool and thicken, stirring occasionally, until it reaches a spreadable consistency (about 30-45 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the cake has cooled completely in the pan (about 1-2 hours), spread the coconut-pecan frosting evenly over the top using an offset spatula. The weight of this substantial frosting works perfectly on a sturdy sheet cake, creating the signature German chocolate cake experience.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the best flavor, let the frosted cake rest for at least 1 hour before serving. This allows the flavors to meld together beautifully. Cut into squares and serve at room temperature. The cake will stay fresh, covered at room temperature, for up to 3 days, or refrigerated for up to 5 days.</li></ol>