German Chocolate Cake & Coconut Butter Cream Frosting
This recipe is adapted (VERY loosely based) from my well-loved 75th Anniversary Edition of the Better Homes and Gardens Cookbook. This is Jake's favorite and I'll take by the emptiness of my plate sitting in the kitchen...fan favorite :)
Prep Time: 20-30 Minutes
Cook Time: 25 Minutes
Put together Time: 20 Minutes
3 Flax seed eggs (Recipe!)
1/3 cup melted Earth Balance vegan margarine
3/4 tsp baking soda
Sprinkling of salt
4 Tablespoons baking cocoa
1 Cup raw sugar
1 teaspoon vanilla extract
3/4 "sour" milk (mostly coconut milk with a splash of vinegar will do)
1/2 cup Earth Balance vegan margarine, (preferably at room temp)
1- 1 1/2 cup shredded coconut
1 cup powdered sugar
2 Tablespoons vanilla extract
1/2 cup coconut for patting
Cinnamon for sprinkling
Preheat the oven to 350 degrees. In a sauce pan, melt the margarine and whisk in the cocoa powder. In a medium sized bowl, mix all the cake ingredients, and fold in the margarine/cocoa mixture. Should create a slightly thick, yet pour able batter. If it's a bit too thick, add some additional water to make up for some of the missing moisture from using flax eggs instead of regular. Pour into (2) 9" round pans or (1) 9"x13" rectangle pan. Bake for 20-25 minutes and remove to cool.
In a smaller bowl, using an electric mixer, blend the margarine, coconut, powdered sugar, and vanilla. Should mix into a nice, creamy frosting. Add more powdered sugar for a stiffer texture.
Putting it together:
When your cake has cooled, remove the cake from the pan. For a square cake, cut the rectangle sheet in half so there are 2 squares to stack. Frost the top of the first square and stack the second square on top to create your layers. Frost the entire cake and pat some extract coconut across the top. Sprinkle with cinnamon. For a circle cake, do the same.