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GERMAN CHOCOLATE CAKE AKA: Mom's Birthday Cake (that no one else eats...) |
MAKE AHEAD (in however many layers your heart desires!):
Gluten-FREE DOUBLE Chocolate Cake
Using round layer cake pans, make and cool cake as directed in the recipe.
Tip (But really a requirement):
instead of using flour on the greased pans, use sugar!
FROSTING:
1 cup sugar
3/4 cup evaporated milk
2 egg yolks, beaten
1/3 cup LouAna refined coconut oil
1 teaspoon vanilla
1 and 3/4 cups coconut, flaked and un-sweetened
1 cup pecans, chopped
In a medium saucepan combine sugar, evaporated milk, egg yolks, and shortening.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat.
Stir in vanilla, coconut, and pecans.
Let cool at least 15 minutes.
Spread frosting ONLY between layers and on top of cake.
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In a medium saucepan combine sugar, evaporated milk, egg yolks, and shortening. |
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Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut, and pecans. Let cool at least 15 minutes. |
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ALL CAKES NEED TO REST - COOL - and HANG OUT for 10 minutes before they get bumped out of their pans. |
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Your cakes don't have to be as cool for this frosting as they would need to be for a buttercream. That said - they CANNOT be hot. |
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Spread frosting ONLY between layers and on top of cake. |
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Start stacking! SIMPLE - PRETTY - AND BONUS: DELISHOUS! |
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These cake layers were made wedding cake topper pans - AND... If you didn't know it, TOTALLY appropriate to use on my birthday cake because I got married ON my 21st birthday. :0) 2020 was our 20th anniversary! |
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HAPPY BIRTHDAY TO ME!!! ...photographed cake from 2020 - and at the beginning of the COVID pandemic! I thought would be over by June, maybe July at the latest. HA!!! |
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Even made a matching ice cream... Coconut Ice Cream :0) |
Click Link FOR: Coconut Ice Cream
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