Saturday, March 3, 2012

German Chocolate Cake with Coconut Pecan Whipped Icing

From Kristi’s Kitchen


3 c. almond flour
¼ c. + 2 tbsp. unsweetened cocoa powder
¾ tsp. sea salt
¾ tsp. baking soda
½ c. coconut nectar
½ c. coconut palm crystals
10 drops toffee flavored liquid stevia
3 large organic eggs
1 ½ tbsp. pure vanilla extract
6 tbsp. grapeseed oil
1/3 c. almond milk
1 tbsp. strong brewed organic coffee


-Oil and line 9 inch cake pan with parchment paper
-Preheat oven to 350 degrees
-Combine dry ingredients and wet ingredients in separate bowls
-Stir wet into dry until well mixed
-Scoop batter into pan
-Bake for 30-35 minutes until tooth pick comes out clean and springy to the touch
-Let cool in pan for 30 minutes then ice and serve
-Run a knife around the outside edge to cake and turn out onto serving plate
-Cool completely, spread icing evenly over the top of the cake and garnish with toasted coconut, pecans and a sprinkling of coconut palm crystals

makes: one tall 9” cake OR 15 cupcakes

Coconut Pecan Whipped Icing:

¼ c. toasted unsweetened coconut
¼ c. toasted chopped pecans
4 oz. organic cream cheese, softened
3 tbsp. organic butter, softened
2 tbsp. raw organic honey
¼ tsp. pure vanilla extract
1/8 tsp. sea salt
7 drops toffee flavored liquid stevia
1 tbsp. organic half-n-half
1 tbsp. coconut palm crystals and more for sprinkling as a garnish

-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved
-Fold in half of coconut and pecans, reserving the rest for garnish

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