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ORGANIC

KOSHER

GLUTEN FREE

German Chocolate Cake

 

This recipe makes a double-layer cake.

2/3 cup butter or coconut oil

1 cup Dutch Processed cocoa powder

8 egg whites

¼ teaspoon cream of tartar

2 whole eggs

8 egg yolks

1 cup coconut milk

2 cups sugar

1 teaspoon salt

1 teaspoon vanilla

1 cup sifted coconut flour

Coconut-Pecan Frosting

 

PREPARATION:

Melt butter in a saucepan over medium heat. Add cocoa powder and mix together. Remove from heat and let cool. Beat egg whites and cream of tartar together until stiff peaks form; set aside. In a separate bowl mix together 2 whole eggs, 8 egg yolks, coconut milk, sugar, salt, and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold egg whites into batter. Pour batter equally into 2 greased round 8 or 9x1½-inch layer cake pans. Bake at 350 degrees F (175 C) for 35 minutes or until knife inserted into center comes out clean. Cool. Fill layers and cover top and sides of cake with Coconut-Pecan Frosting below.

 

Coconut-Pecan Frosting

1 cup coconut milk

1½ tablespoons cornstarch

1 cup sugar

2 egg yolks

½ cup butter

1 teaspoon vanilla

11/3 cup flaked coconut

1 cup pecans, chopped

 

PREPARATION:

Mix coconut milk, cornstarch, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and add vanilla, coconut, and pecans. Let cool before frosting cake.