This is in fact a paleo German chocolate cake…a cake that I made for myself, for my birthday last year. It’s my most favorite cake ever and have played around with a frosting recipe for a couple years now and have finally landed on what I think is just perfect! Not sure when I grew to love this cake so much…I was actually born in Germany (USAF brat) so maybe it’s just always resinated with me? Haha, either way….it’s got all the components I love! Chocolate, a caramel-y custard, pecans and coconut. Hits all the right notes for me!
The cake is actually the chocolate crazy cake recipe from Otto’s Cassava Flour – which we also used for Makenna’s wedding cake! It’s super easy to make and it’s basically, chocolate cake perfection! So please head there for that recipe! Be warned, this is a super rich frosting on a very rich chocolate cake…so call some friends over and have them help you enjoy! Also, you may just find yourself eating it right off a spoon…it’s ok, we all do it and it’s just that good!
German chocolate cake
paleo German chocolate cake
Credit: backporchpaleo.com
Ingredients
- 1 recipe Otto’s Cassava Flour chocolate crazy cake
- 1 c evaporated coconut milk
- 1 c coconut sugar
- 2 tbls maple sugar
- 3 large egg yolks
- 1½ tsp vanilla
- ¼ tsp Redmond Real Salt
- ¼ c ghee
- 1½ c shredded coconut, unsweetened
- 1½ c chopped pecans
Directions
- Over medium heat in 3qt sauce pan, combine evaporated milk, sugars, egg yolks, vanilla and salt. Whisk together well and then stir constantly until mixture begins to thicken up. Remove from heat.
- Spoon ghee into the hot mixture and whisk well to combine. Add coconut and pecans, then stir again to combine well. Cool slightly until ready to use, as it will thicken up as it cools and be easier for spreading onto the cake. I actually like to put it in the fridge for a little bit to let it set up.
- Should have enough for a 6″ round layered cake (as pictured) – or simply up on top for a cake baked in a rectangular cake pan. Garnish with shaved coconut and pecans (opt).
