German Chocolate Cake is actually a classic American dessert. I initially was fooled myself and thought the cake originated in Germany; however, I was wrong. The cake actually is named after an American chocolate maker named Sam German who created a dark baking chocolate in 1852. The cake was named the German Chocolate Cake in his honor. This dessert is hugely popular in America and around the world today.
I recently had a delicious German Chocolate Cake at a holiday party. Ever since I had the cake, I’ve been wanting to recreate the dessert with a Lillabee mix. I was a little worried that it would be hard to make a GF/DF German Chocolate topping for the cake, however it was actually quite simple. The coconut milk is a great replacement for the cream and adds a great flavor to the topping. This cake will make a nice finish to any meal or occasion. Enjoy!
German Chocolate Topping
- 4 Egg Yolks
- 1 can Organic Coconut Milk
- 1 1/2 tsp Vanilla extract
- 1 1/2 cup Sugar
- 3/4 cup margarine
- 1 package of Organic Unsweetened Coconut Flakes
- 1 1/2 cup Chopped Pecans
- 1 box Lillabee Classic Yellow Cake Mix
- 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
- 3/4 cup milk (rice/almond)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 6oz cold coffee
- 3/4 cup oil
- 2 eggs
- 3/4 cup sifted cocoa powder
Preheat oven to 350 degrees F and grease a 9-inch cake pan.
First prepare the German Chocolate topping. In a large saucepan, whist together the egg yolks, coconut milk and vanilla until incorporated. Then add the sugar and margarine. Cook over medium heat for about 12 minutes or until golden brown. Make sure to stir the mixture constantly. Once the mixture is golden brown, add the chopped pecans and coconut. Continue to stir over heat for 1-2 minutes. Remove the German Chocolate topping from the heat and set aside to cool.
While the German Chocolate topping is cooling, prepare the chocolate cake. Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, vanilla extract). In a separate bowl, sift the cocoa into the Lillabee flour mixture. Add the sugar to the flour mixture and stir to combine. Then slowly add the dry ingredients to the wet ingredients in 3 additions. Make sure all is thoroughly mixed and scrape down sides when necessary.
Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a toothpick comes out clean. Let the cake cool 5 minutes in the pan before removing.
Once the cake is cool, slice the cake horizontally making two cake rounds. Place one of the chocolate cakes in the middle of a cake platter. Top the cake with some of the German Chocolate topping and then put the other cake on top of it. Put more German Chocolate topping on the top of the chocolate cake. You can spread the topping around the sides of the cake if you want.