5. Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, you can prepare the frosting.
6. Make the Coconut-Pecan Frosting
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 8–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Allow it to cool slightly so it won’t melt the cake when spread.
7. Frost the Cake
Once the cake is out of the oven, let it cool for 10–15 minutes. Then, generously spread the coconut-pecan frosting over the warm cake. The heat helps the frosting sink in slightly, creating a gooey, irresistible topping.
8. Serve and Enjoy
Allow the cake to cool completely before slicing for the cleanest pieces. Serve on its own, or with a scoop of vanilla ice cream for extra indulgence.
Tips for the Perfect Sheet Cake
- Room Temperature Eggs and Butter: This helps the batter mix more evenly and gives a tender crumb.
- Don’t Overbake: Check the cake a few minutes before the timer; overbaking dries it out.
- Customize: You can toast the coconut and pecans lightly for extra flavor and crunch.
Conclusion:
The German Chocolate Sheet Cake is more than just a dessert; it’s a celebration in a pan. The moist chocolate base combined with the caramel-like coconut-pecan frosting creates a perfect harmony of textures and flavors. Whether for holidays, birthdays, or an everyday treat, this cake is sure to impress anyone who takes a bite.
If you want, I can also create a simplified one-pan version that’s even faster to make but still keeps all the gooey coconut-pecan goodness. It’s a little hack for when you want dessert yesterday.
Do you want me to do that?
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