Ingredients
Scale
- 4 oz. German sweet chocolate, chopped
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 15×10-inch jelly roll pan or a 9×13-inch baking pan. In a small heat-safe bowl, pour the boiling water over the chopped German sweet chocolate. Stir until the mixture is completely smooth and set it aside to cool slightly.
- In a large bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy. Beat in the 4 egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the melted chocolate and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- In a clean glass or metal bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter using a spatula until no white streaks remain. Pour the batter into your prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting. In a medium saucepan, combine the evaporated milk, 1 cup of sugar, 3 egg yolks, and 1/2 cup of butter. Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a golden brown color (about 10 to 12 minutes). Remove the pan from the heat and stir in the vanilla, shredded coconut, and toasted pecans. Let the frosting cool until it reaches a spreadable consistency.
- Once the cake and frosting have cooled, spread the coconut pecan mixture evenly over the top of the cake. You do not need to frost the sides of a sheet cake, which makes this process incredibly fast. Slice into squares and serve directly from the pan.
- Cook Time: 50 minutes