Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• 1/2 cup unsweetened cocoa powder
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

Prepare the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
3. Heat Butter and Water: In a medium saucepan, melt the butter over medium heat. Stir in the water and cocoa powder until smooth. Bring the mixture to a boil, then remove from heat.
4. Mix Wet Ingredients: In a separate bowl, combine the lightly beaten eggs, buttermilk, and vanilla extract. Gradually add the hot cocoa mixture, stirring constantly until well combined.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is smooth and well combined.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.

Prepare the Coconut-Pecan Frosting:

1. Cook Milk Mixture: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
2. Add Coconut and Pecans: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
3. Cool and Spread: Let the frosting cool for a few minutes, then spread it evenly over the cooled cake.

Serve and Enjoy:

• Once the frosting has set, slice the cake into squares and serve. Enjoy this delicious German Chocolate Sheet Cake with friends and family!

Tips:

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best taste and texture.
• Make-Ahead: You can make the cake and frosting a day in advance. Once assembled, store the cake covered in the refrigerator until ready to serve.

Enjoy baking and savoring this decadent German Chocolate Sheet Cake!