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Coconut-Pecan Frosted Chocolate Sheet Cake

There’s something wonderfully nostalgic about a chocolate sheet cake: it’s simple enough for a casual family dessert, yet rich and impressive enough to bring to a celebration. This Coconut-Pecan Frosted Chocolate Sheet Cake takes that classic idea and makes it extra special with a tender chocolate cake covered in a warm, buttery coconut-pecan frosting.

The cake itself is deeply chocolatey without being overly heavy, while the frosting adds a delicious contrast of toasted pecans, sweet coconut, and caramel-like brown sugar. Because the cake is baked in a large sheet pan, every piece gets a generous layer of frosting, making it an ideal dessert for gatherings.

Ingredients

For the Chocolate Sheet Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
½ cup vegetable oil
1 cup water
½ cup unsweetened cocoa powder
2 large eggs
½ cup buttermilk
2 teaspoons vanilla extract

For the Coconut-Pecan Frosting

½ cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
½ cup packed light brown sugar
3 large egg yolks
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
Pinch of salt

Step-by-Step Method

1. Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking pan thoroughly with butter or nonstick cooking spray. For easier removal, you can also line the bottom with parchment paper.

Because sheet cakes are relatively thin, preparing the pan properly helps prevent sticking and makes serving much easier.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

Mixing these ingredients first distributes the baking soda evenly throughout the flour, helping the cake rise consistently.

Set the bowl aside while you prepare the chocolate mixture.

3. Make the Chocolate Mixture

Place the butter, vegetable oil, water, and cocoa powder in a medium saucepan.

Heat the mixture over medium heat, stirring occasionally, until the butter melts and the mixture becomes smooth and glossy. You don’t need to bring it to a vigorous boil.

Remove the saucepan from the heat.

The combination of butter and oil gives the cake a particularly soft texture, while the cocoa blooms in the warm liquid, intensifying its chocolate flavor.