Four months ago (and 9 months pregnant), I began to work on this recipe. Apparently I teased many of you with the thought and picture of this recipe! I apologize! 😉 I promise it was worth the wait. At last, I am posting MY version of German Chocolate Cake!
This is basically two cakes in one. The chocolate cake is a variation of my Chocolate Pound Cake from my Cookbook. The Coconut “Frosting” Layer is a variation of my Coconut Blondies recipe from the blog. Put them together, and you have German Chocolate Cake!
This cake is moist and delicious and truly reminds me of German Chocolate cake! I am still perfecting the “REAL” Coconut-Pecan frosting and I’ll keep you posted when it is complete! You will be pleasantly surprised by how much the Coconut-Pecan Cake filling reminds you of the traditional frosting.
To simplify this recipe, you can just do the layer of Coconut-Pecan “Frosting” batter, followed by the Chocolate Cake batter, but I like the multi-layered effect.
And did I mention this cake is DAIRY FREE?! If you would like to use butter or dairy, feel free, but by using the coconut oil, you get the nice coconut flavor which I LOVE!
This recipe can also be done as cupcakes or in any pan or vessel you would like.
Notes about the Recipe:
- To make Shredded coconut from coconut flakes or chips: Add coconut chips or flakes to a mini food processor or Magic Bullet and blend until coconut is broken down into smaller pieces, a little bigger than the texture of almond flour.
- I used my homemade coconut milk which is SO EASY to make. If you are using canned, use THIS brand.
- If you don’t have coconut cream concentrate (coconut butter), I encourage you to get some… it’s delicious! You can also use the No-Fail Ganache recipe on blog or the Frosting recipe from the Little Debbie Brownies.
- In this recipe (like all others), I supplement the sweetness by using small amounts of raw honey and coconut sugar. Feel free to use whatever natural sweetener you choose. The key is to TASTE YOUR batter BEFORE baking to ensure the proper sweetness. For a true test, especially when using KAL Stevia, microwave 1 tablespoon of batter in the microwave for 20 seconds and taste. This will be the final sweetness of the cake and allow you to adjust the sweetness before baking.
- To toast coconut and pecans: Add the pecans to a small frying pan over med-low heat. Stir to prevent them from burning. Cook around 3-4 minutes. Repeat directions for coconut flakes. Careful, coconut flakes will brown quickly.
German Chocolate Cake
280 Calories, 24 grams of Fat, 7 Net Carbs & 7 grams of Protein per serving
Coconut “Frosting” Layer
¾ cup almond flour (I use Honeyville)
2 tbsp coconut flour
1/4 cup shredded coconut (unsweetened) (See notes above)
1 tsp baking powder
½ tsp baking soda
¼ tsp KAL® Pure Stevia or sweetener of choice (to taste)
3 tbsp coconut sugar (or honey) to taste
1 cup chopped pecans
1/4 cup plus 2 tbsp melted virgin coconut oil
2 tsp pure vanilla extract
2 tbsp homemade coconut milk
Preheat oven to 325° F. Grease Bundt pan or 2 loaf pans with coconut oil (line loaf pans with parchment paper).
In a medium bowl, blend together all dry ingredients (including pecans). Add remaining ingredients and stir well. Taste for sweetness and adjust accordingly. Set aside and prepare Chocolate Cake.
Chocolate Cake Layer
1.5 cup almond flour
2 tbsp coconut flour
6 tbsp cocoa powder
2 tsp baking powder
1/4 tsp KAL® Pure Stevia (to taste)
1 tbsp coconut sugar (optional)
Pinch of salt
4 eggs, separated
½ cup homemade coconut milk (or 1/2 cup canned coconut milk and 1/2 cup water)
1 tbsp vanilla extract
3 tbsp cold, brewed coffee
3 tbsp coconut oil, melted
In another medium bowl, measure out and blend dry ingredients. Separate the egg yolks from egg whites into two separate bowls. Add coconut milk, vanilla and brewed coffee to egg yolks, blend, then add dry ingredients to egg yolk mixture and blend. In the other bowl, beat egg whites until soft peaks form. Fold egg whites into egg yolk mixture. Do NOT over mix.
Using a small scoop (or heaping tablespoon), spoon half of the Coconut-Pecan batter into the bottom of the Bundt pan and spread out slightly. Add half of the Chocolate Cake batter, then add the remaining Coconut-Pecan batter, 1 tbsp at a time. Finish off the last layer with the remaining Chocolate Cake batter.
Bake Bundt cake for 40-45 minutes, or loaves for 25-30 minutes, or until tooth pick inserted in center comes out clean. Allow to cool for 10 minutes in pan, then carefully remove to cooling rack and allow to cool. While cooling, prepare Chocolate Ganache.
2.5 tbsp coconut cream concentrate (I used Tropical Traditions)
2 tbsp unsweetened cocoa or cacao powder
1/2 tbsp pure vanilla extract
1/4 cup water, luke warm (or homemade coconut milk)
3 servings** KAL® Pure Stevia or 2 tbsp raw honey (to taste)
1 tbsp raw honey (melted) (optional)
1/2 cup toasted chopped pecans
½ cup shredded coconut flakes, toasted
Place jar of coconut cream concentrate in a bowl of hot water to soften. (It doesn’t have to be 100 % liquid.) Add coconut cream concentrate to small bowl and add cocoa powder. Mix until well incorporated. Next, add vanilla, stevia (or other sweetener), and water. Whisk until velvety and creamy. Taste for sweetness and adjust if necessary. Place ganache in fridge for 5-10 minutes to thicken slightly, just enough to pour over cake.
Pour Chocolate Ganache over cake and top with toasted coconut and pecans. Serve room temperature or slightly warm. Enjoy!
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