Get ready to experience the rich, decadent flavors of a classic German chocolate cake in an easy-to-make sheet cake format. This simplified version delivers all the coconut-pecan goodness you love, without the fussy layers or complicated decorating techniques.
Perfect for potlucks, family gatherings, or simply satisfying your chocolate cravings, this sheet cake version maintains the traditional taste while being much more approachable for home bakers.
Why You’ll Love This
- No layering or complex decorating skills required
- Rich chocolate flavor with the classic coconut-pecan topping
- Makes perfect squares for easy serving
- Stays moist for days
- Can be made ahead for parties
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup vegetable shortening
- 2 2⁄3 cups (532g) granulated sugar
- 4 large eggs
- 2 teaspoons (10ml) vanilla extract
- 2 1⁄4 cups (281g) all-purpose flour
- 1⁄2 cup (43g) Hershey’s cocoa powder
- 2 teaspoons (10g) baking powder
- 1⁄2 teaspoon (3g) baking soda
- 1⁄2 teaspoon (3g) salt
- 1 cup (235ml) evaporated milk
- 1 1⁄2 cups (150g) chopped pecans
- 14 ounce (396g) bag Baker’s angel flake coconut
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×13 inch baking pan with baking spray.
- In a large bowl using a mixer, cream together the butter, shortening, and 2 2⁄3 cups sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix again.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine well.
- With the mixer on low speed, alternately add the dry ingredients and evaporated milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated, scraping down the sides as needed.
- Pour batter into prepared baking pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely on a wire rack before icing. Recipe by Ineskohl.info
- To Make the IcingIn a medium nonstick saucepan, melt the butter over medium heat. Add the sugar and whisk until smooth.
- Gradually pour in the beaten eggs, whisking constantly. Stir in the evaporated milk.
- Cook over medium heat for 8-10 minutes, stirring frequently, until thickened to a potato soup consistency.
- Remove from heat and stir in the pecans and coconut flakes. Allow to cool and thicken further before icing cake.
- Ice cooled cake generously on the top and sides with the icing. Refrigerate any leftover icing.
Tips & Variations
- Toast the pecans beforehand for enhanced flavor
- Use room temperature eggs for better cake texture
- Substitute buttermilk with regular milk plus 1 tablespoon vinegar
- Add a layer of chocolate ganache before the coconut topping
- Make the topping while the cake bakes to save time
Serving Suggestions
Serve squares slightly warm or at room temperature with a scoop of vanilla ice cream or a cold glass of milk. For an extra special touch, drizzle individual servings with warm caramel sauce or add a dollop of whipped cream.
Notes
- Stores well at room temperature for 3-4 days when covered
- Cake is done when a toothpick inserted comes out clean
- Allow cake to cool completely before adding topping
FAQs
- Can I freeze this cake? Yes, freeze without topping for up to 3 months
- Why is it called German chocolate cake? It’s named after Samuel German, who created the chocolate type, not the country
- Can I make this ahead? Yes, it actually tastes better the next day
- What if I can’t find German chocolate? Use semi-sweet chocolate plus 2 tablespoons sugar instead
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup vegetable shortening
- 2 2⁄3 cups (532g) granulated sugar
- 4 large eggs
- 2 teaspoons (10ml) vanilla extract
- 2 1⁄4 cups (281g) all-purpose flour
- 1⁄2 cup (43g) Hershey’s cocoa powder
- 2 teaspoons (10g) baking powder
- 1⁄2 teaspoon (3g) baking soda
- 1⁄2 teaspoon (3g) salt
- 1 cup (235ml) evaporated milk
- 1 1⁄2 cups (150g) chopped pecans
- 14 ounce (396g) bag Baker’s angel flake coconut
Steps
- Preheat the oven to 350°F (175°C). Prepare a 9×13 inch baking pan with baking spray.
- In a large bowl using a mixer, cream together the butter, shortening, and 2 2⁄3 cups sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix again.
- In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine well.
- With the mixer on low speed, alternately add the dry ingredients and evaporated milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated, scraping down the sides as needed.
- Pour batter into prepared baking pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely on a wire rack before icing. Recipe by Ineskohl.info
- To Make the IcingIn a medium nonstick saucepan, melt the butter over medium heat. Add the sugar and whisk until smooth.
- Gradually pour in the beaten eggs, whisking constantly. Stir in the evaporated milk.
- Cook over medium heat for 8-10 minutes, stirring frequently, until thickened to a potato soup consistency.
- Remove from heat and stir in the pecans and coconut flakes. Allow to cool and thicken further before icing cake.
- Ice cooled cake generously on the top and sides with the icing. Refrigerate any leftover icing.
Notes
- Stores well at room temperature for 3-4 days when covered
- Cake is done when a toothpick inserted comes out clean
- Allow cake to cool completely before adding topping
