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1. Prepare the Frosting Base:
• In a medium saucepan, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar.
• Heat over medium, stirring frequently until the mixture comes to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until thickened.
2. Add Mix-Ins:
• Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
3. Cool and Frost:
• Let the frosting cool slightly before spreading it evenly over the cooled cake.
4. Chill and Serve:
• Refrigerate the frosted cake for 1-2 hours to set the frosting.
• Slice and serve chilled or at room temperature.
Tips
• Use Day-Old Coconut: Slightly dry coconut absorbs the frosting better, enhancing flavor and texture.
• Check Cake Doneness: A clean toothpick ensures the cake is perfectly baked without being overdone.
• Easy Serving: Use a serrated knife for cleaner cuts, especially if chilled.
Storage Options
• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cake or individual frosted slices for up to 2 months. Thaw in the refrigerator before serving.
German Chocolate Sheet Cake is a timeless dessert that’s as indulgent as it is crowd-pleasing. Perfectly moist with a topping that’s to die for, this cake is sure to become a favorite for any occasion!
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