German Chocolate Paradise with Coconut, Pineapple and Pecans (Print version)

A moist German chocolate sheet cake layered with crushed pineapple, coconut, pecans, and a warm coconut pecan topping.

# Ingredients:

For the cake

01 - 1 can (20 oz / 565 g) crushed pineapple in juice, well drained
02 - 1 cup (85 g) sweetened shredded coconut
03 - 1 cup (110 g) chopped pecans, toasted
04 - 1 box (15.25 oz / 432 g) German chocolate cake mix
05 - 3 large eggs
06 - 1/2 cup (120 ml) vegetable oil
07 - 1 cup (240 ml) water

For the coconut pecan topping

08 - 1 can (12 oz / 354 ml) evaporated milk
09 - 3 large egg yolks
10 - 3/4 cup (150 g) packed light brown sugar
11 - 1/2 cup (113 g) unsalted butter, cut into pieces
12 - 1 teaspoon vanilla extract
13 - 1/4 teaspoon fine salt
14 - 1 1/3 cups (115 g) sweetened shredded coconut
15 - 1 cup (110 g) chopped pecans, toasted

# Instructions:

01 - Heat the oven to 350 F. Grease a 9x13-inch baking pan, then spread the well-drained crushed pineapple evenly across the bottom.
02 - Scatter 1 cup shredded coconut and 1 cup toasted pecans over the pineapple in an even layer.
03 - In a large bowl, beat the German chocolate cake mix with eggs, oil, and water until smooth, about 2 minutes. Pour the batter gently over the pineapple layer.
04 - Bake for 38-42 minutes, until the center springs back and a toothpick inserted near the middle comes out with moist crumbs. Cool in the pan.
05 - Whisk evaporated milk, egg yolks, brown sugar, butter, vanilla, and salt in a saucepan. Cook over medium heat, stirring often, for 8-10 minutes until thickened.
06 - Remove the pan from the heat and stir in 1 1/3 cups coconut and 1 cup toasted pecans. Let the topping cool for 10 minutes, then spoon it over the cake.
07 - Let the cake stand for at least 1 hour before slicing. Chill for cleaner squares, or serve slightly warm for a softer topping.

# Good to know:

01 - Cooling time is about 1 hour and is not included in the cook time.
02 - Toast pecans before adding them for deeper flavor.
03 - Store covered in the refrigerator for up to 4 days.

Back