German Chocolate Sheet Cake with Coconut Frosting

This is what my husband's favorite birthday cake is. He told me he feels bad asking for it because it's a LOT of work, and I told him I'd looked over the recipe and it wasn't that bad! I'd just make it into a sheet cake!

Spoiler alert: It's not THAT complicated, it is just a little more hands-on.

BUT having the ingredients ready to go and making sure you have the time set aside to do it makes a difference! I baked it for his brother's birthday last month - made the cake during the day, and then made the frosting once the kids were in bed. It probably took me an hour of hands-on time when you factor in interruptions from kids haha.

I've adapted this recipe from Better Homes and Gardens' German Chocolate Cake recipe. It's not as sweet to me as the Baker's Chocolate recipe, but I like it this way! I feel like it balances out better.

Always remember to read the whole recipe first, before you start! Too many times I've jumped right into baking without realizing I need to prepare ingredients first. Or I don't realize how many different bowls, pots, and pans I'll need!

This recipe calls for softened butter and room-temperature eggs.

You will also need:

• 1 qt. saucepan 

• 9x13 cake pan

• Medium mixing bowl

• Stand mixer or large mixing bowl

• a 2-qt. saucepan

Here is the printable recipe, or you can continue reading below:

German Chocolate Cake

Preheat oven to 350°

Ingredients:

• 4-oz package of sweet baking chocolate, chopped

• 1 ½ cups 2% milk

• 2 cups all-purpose flour

• 1 tsp. baking soda

• ¾ tsp. baking powder

• ½ tsp. salt

• ¾ cup butter, softened

• 1 ¾ cups sugar

• 3 eggs, room temperature

• 2 tsp. Vanilla

• 1 batch Coconut-Pecan frosting
  

Directions:

1. Grease your cake pan.

2. Stir milk and chocolate in a saucepan over low heat until the chocolate melts. Remove from heat and cool.

3. Combine the flour, baking soda, baking powder, and salt in medium mixing bowl.

4. Beat butter for 30 seconds in large mixing bowl. Gradually add ¼ cup of sugar at a time until it is combined. Scrape the sides of the bowl, beat butter and sugar again for 2 minutes.

5. Add eggs one at a time, beat after each addition. Beat in vanilla.

6. Add chocolate mixture and flour mixture alternately ½ cup at a time, beat on low after each addition until just combined. *Do NOT overmix!* Beat entire mixture on medium-high for 20 seconds more. *Do NOT overmix!*

7. Pour mixture into pan and bake for 45 minutes. Check center with a clean cake tester, toothpick, or knife. Cool for at least 10 minutes.

8. Make Coconut-Pecan Frosting and spread over the top.

Coconut-Pecan Frosting

Ingredients:

• 4 egg yolks

• One 12-oz can evaporated milk

• 1 ½ cups sugar

• ½ cup butter

• 2 ⅔ cups coconut flakes (7 oz)

• 1 cup chopped pecans
  

Directions:

1. Combine egg yolks, evaporated milk, sugar, and butter in saucepan over medium-high heat. Cook and stir for 20-25 minutes, or until it is thickened and coats the back of a metal spoon. Remove from heat.

2. Stir in coconuts and pecans. Cover and cool before spreading on the cake.