Description
A simple and rich chocolate sheet cake topped with a sweet coconut-pecan frosting, perfect for serving a crowd.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the softened butter and buttermilk to the dry ingredients and mix until combined.
- Add eggs and vanilla, then mix until smooth.
- Slowly add boiling water to the batter and mix until combined (the batter will be thin).
- Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the coconut pecan frosting. In a saucepan, combine brown sugar, milk, and butter. Cook over medium heat until it thickens slightly.
- Remove from heat and stir in shredded coconut and chopped pecans.
- Once the cake has cooled, spread the frosting over the top and serve.
Notes
Store at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen without topping for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg