German Chocolate Cake is at the top of my list of favorite desserts. Which is why I don’t make it very often!
Especially since I like to create an extra thick topping that is piled on top rather than running off like a glaze.
When I make it, I ask the kids to hide it from me, but the trail of cake crumbs usually gives away the hiding spot.
The best solution I have found for my lack of self-control is to make this cake when we have company and then encourage them to take some home when they leave. The last time I was slicing it for guests to take home a friend called me on it and said, “So you want us to eat it for breakfast instead of you?’ I told her that was my exactly intention and she said, “I don’t have a problem with that”. Now, that’s a good friend!
- 4 squares German's Sweet Chocolate
- 2 cups sugar
- ½ cup rice flour
- ½ cup tapioca flour
- ¼ cup potato starch
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup oil
- 4 eggs
- ⅓ cup water
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 3 egg yolks
- 1 cup coconut sugar (or brown sugar)
- ½ cup coconut oil (or butter)
- 1 teaspoon gf vanilla
- 1 cup almond milk (coconut milk or milk)
- 3 cups shredded coconut
- 2 cups finely chopped pecans