German Chocolate Cake with Coconut Pecan Whipped Icing

From Kristi’s Kitchen

Ingredients:

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

Directions:

-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:

Ingredients:

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

Directions:

-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