Rich, dark and insanely chocolaty cake layers are topped with a creamy, crunchy coconut-pecan topping. I couldn't think of a better way to celebrate my birthday today.
German Chocolate Cake
1-3/4 cups (225g) all-purpose flour
1-3/4 cups (350g) sugar
3/4 cup (85g) dark cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
2 large eggs
1 cup almond milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot strong brewed coffee
Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
Whisk together first five ingredients; set aside.
Whisk together eggs, milk, oil and vanilla. Stir into dry ingredients. Slowly stir in hot coffee (batter will be thin). Divide between prepared pans.
Bake at 350° for 30 - 35 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool 15 minutes before removing from pans; cool completely on wire racks.
To frost, prepare German Chocolate Frosting (see below). Spread half of the frosting on top of bottom layer; top with second layer. Spread remaining frosting on top. Let stand at least 30 minutes before serving.
German Chocolate Frosting
1-1/2 cup coarsely chopped pecans
1 cup lite coconut milk
3/4 cup (150 g) sugar
1/4 cup (100 g) cornstarch
1 teaspoon vanilla extract
2-1/2 cups (7 oz./200 g) sweetened flaked coconut
1/4 teaspoon kosher salt
Preheat oven to 350°. Place pecans on a baking sheet and bake 5-7 minutes or until fragrant. Remove and cool slightly.
Whisk together coconut milk, sugar, cornstarch and vanilla in a large saucepan. Bring to a boil over medium-high heat, whisking constantly; boil 1 minute or until mixture is very thick. Remove from heat and stir in warm pecans and coconut. Let mixture stand 10 minutes before spreading on cake.
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