Moist German Chocolate Sheet Cake with Coconut Frosting

This German Chocolate Sheet Cake pairs a rich, moist chocolate buttermilk cake with a gooey, buttery coconut-pecan frosting. It's a decadent, mouth-watering dessert that works wonderfully for potlucks, parties, and birthday celebrations!

Why You'll Love It

I've wanted a classic German Chocolate Cake in my recipe box for a long time, and I finally made one, but as a sheet cake since I find those much easier to prepare and decorate! This is a favorite of mine, though I can't take credit for it. It's adapted from the original 1957 "German's Chocolate Cake" created by Mrs. George Clay.

I'm using my Ankarsrum Assistent Original Mixer again (in its striking new color, Nordic Sage!) along with the new Ankarsrum Premium Beater Set and stainless steel beater bowl! I first used the Premium Beater Set for my Lemon Cream Pie recipe, and they were a joy to use. This cake was just as easy with them. They officially launched on June 1st, so I suggest taking a look!

This is a traditional German chocolate cake made with Baker's German's Sweet Chocolate for its signature sweet chocolate flavor, buttermilk for extra moisture, and separated eggs for a light, airy, velvety crumb. The one notable difference is that this version adds baking powder for a bit more lift, which the original leaves out since it relies only on the egg whites.

If you've never had German chocolate cake, I strongly recommend giving it a try. It's simply delicious!

Enjoy!

What You'll Need

Cake Ingredients

The ingredients below go into this German chocolate sheet cake. Bulleted items are the key ingredients that need a bit more explanation.

• Buttermilk. Full-fat buttermilk at room temperature works best here.
• Eggs. Be sure to separate the eggs!
• German Chocolate. I used Baker's German Sweet Chocolate. If the Baker's brand is hard to find, you can combine semi-sweet and unsweetened chocolate instead.

Coconut-Pecan Frosting

The ingredients below go into this sweet coconut pecan frosting. Bulleted items are the key ingredients that need a bit more explanation.

• Coconut. I used a 5-ounce bag of Giant's store-brand unsweetened coconut flakes.
• Evaporated Milk. Any brand is fine. I used a 12-ounce can of Carnation Evaporated Milk.
• Pecans. I bought Fisher's brand pecans. They come whole or chopped, and buying them chopped saves you a step!
• Rum Extract. This optional ingredient can be skipped. If you'd rather not use extract, you can substitute rum from your favorite brand (mine is Cruzan Rum).

For quantities and instructions, please see the recipe card below.

Toasting the Coconut Flakes and Pecans

Toasting the unsweetened coconut flakes and chopped pecans for the frosting is optional, but it boosts the flavor! Here is a quick rundown of how to toast each one.

Unsweetened Coconut Flakes. Heat the oven to 350ºF. Spread a 5-ounce bag onto a baking sheet and bake for 4 minutes at 350ºF. Toss the flakes with a spatula, then bake for another 3-4 minutes. Keep watch the whole time, since they can go from golden to burnt in minutes!

Chopped Pecans. Heat the oven to 350ºF. Spread a 16-ounce bag onto a baking sheet and bake for 8 minutes at 350ºF. At the 4-minute mark, stir the pecans with a spatula, then bake for 4 more minutes. They're done once they give off a nice nutty aroma!

Making the Recipe

Here is a quick overview of how to make this old-fashioned homemade German chocolate sheet cake recipe. The complete printable recipe, in US customary or metric measurements, is in the recipe card below.

Cake Ingredients

Recipe Tip: If you're using your Ankarsrum Assistent Original Mixer, you'll need the stainless steel beater bowl and the new premium beater set to make this German chocolate cake.

Step 1. Microwave the chocolate and water for 1 minute on full power. Whisk until smooth, then set aside to cool to room temperature.

Step 2. In another bowl, sift the flour, then stir in the baking powder, baking soda, and salt. Whisk to combine, then set aside.

Step 3. Separate the eggs into two bowls. Beat the egg whites until they hold stiff peaks (about 2-3 minutes). Set aside.

Step 4. Beat the butter and sugar until well combined (4-5 minutes). Add the egg yolks one at a time, mixing after each one.

Step 5. Slowly mix the cooled, melted chocolate into the bowl, then add the vanilla extract. Scrape down the sides of the bowl and mix again.

Step 6. Take turns adding the flour mixture and the buttermilk, finishing with the flour mixture, and mix until smooth.

Step 7. Fold in the beaten egg whites by hand with a spatula. No streaks of egg white should remain in the batter. It will be a light chocolate color with a smooth texture.

Step 8. Spread the batter into the prepared 9-by-13-inch sheet cake pan, then place it in the oven.

Step 9. Bake for 35 to 40 minutes at 350ºF or until a toothpick inserted in the center comes out clean.

Step 10. Let it cool to room temperature. You can cool it in the pan, or carefully flip it onto a cooling rack lined with parchment paper.

Coconut-Pecan Frosting

Step 1. Combine the butter, evaporated milk, sugar, vanilla extract, rum extract, and lightly whisked egg yolks.

Step 2. Cook over low-medium heat for 10-12 minutes, stirring constantly, until it thickens.

Step 3. Take it off the heat and stir in the toasted coconut flakes and toasted chopped pecans. Mix until combined.

Step 4. Let the warm frosting cool and thicken before spreading it over the top of the sheet cake.

Storage and Freezing Tips

Keep this German chocolate sheet cake covered in the refrigerator for up to 5 days. Enjoy it straight from the fridge, at room temperature, or lightly warmed for 30 seconds in the microwave.

You can also freeze individual slices for up to 3 months. Wrap each cooled slice in plastic wrap and then aluminum foil, and store in a tightly sealed container or ziploc bag. Let it rest at room temperature for 1-2 hours to thaw before serving.

Helpful Tips

• Other Baking Pans. You can also bake this German chocolate cake in a 10-inch by 16-inch cake pan, in three 8-inch round cake pans, or in three 9-inch round cake pans. This recipe makes about 24 cupcakes, too.
• Scrambled Eggs. If your eggs look a little scrambled while making the coconut pecan frosting, strain the mixture through a fine-mesh sieve once it has thickened, then stir in the toasted coconut flakes and chopped pecans.
• Toasted Coconut Flakes and Pecans. Toasting the unsweetened or sweetened coconut flakes and chopped pecans is optional, but it deepens the flavor of the frosting. Most grocery stores sell toasted, sweetened coconut flakes.
• Sweetened or Unsweetened Coconut Flakes. I prefer unsweetened flakes since the cake and frosting are sweet enough already, but use whichever you like.

Frequently Asked Questions

Did German Chocolate Cake come from Germany?

Despite its name, German Chocolate Cake did not originate in Germany. This beloved classic dates back to the 1850's, when a baker named Samuel German created a sweeter baking chocolate for the Baker's Chocolate Company. To honor him, Baker's named the chocolate "German's Sweet Chocolate." Nearly a century later, in 1957, The Dallas Morning News printed a recipe for "German's Chocolate Cake" submitted by Mrs. George Clay, who used German's Sweet Chocolate as the key ingredient, which is how the cake got its name. Later, a printing error in a newspaper dropped the "'s" from "German's," leaving us with "German Chocolate Cake." Over time, many people wrongly assumed the cake came from Germany.

What can I use instead of Baker’s Sweet Chocolate if it’s not available near me?

You can use a mix of semi-sweet dark chocolate (2 ounces) and dark chocolate (2 ounces).

Can I bake this cake recipe as a layer cake or cupcakes?

Yes! You can also use a 10-inch by 16-inch cake pan, three 8-inch round cake pans, or three 9-inch round cake pans. This recipe makes about 24 cupcakes, too.

If you tried this German Chocolate Sheet Cake recipe or any other recipe on my website, please leave a star rating and let me know what you thought in the comments below. Thanks for stopping by!