Texas Sheet Cake

 Ingredients

  —  Cake:
        Cooking spray
        2  cups all-purpose flour
        1 3/4  cups sugar
        1  teaspoon baking soda
        1/4  teaspoon salt

        1  cup (2 sticks) butter, cut into small pieces
        1  cup water

        1/3  cup unsweetened cocoa
        2  eggs
        1/2  cup buttermilk
        1  teaspoon vanilla extract

 —  Frosting:
       3  egg yolks
       1  cup evaporated milk, divided
       1  teaspoon vanilla extract
       1  cup sugar
       1/2  cup butter, cut into small pieces
       1 1/3  cups flaked, sweetened coconut
       1  cup chopped pecans

Instructions:

   1. Preheat oven to 350F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
   2. To prepare the cake, sift flour, sugar, baking soda and salt into a large bowl.
   3.  In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
   4.   Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 30 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack. Do not remove from pan.
   5.  To prepare the frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.
   6. Spread frosting over top of cake.