Peggy McDowell's New Generation German Chocolate Cake

This information is from an email from Ancestry. Enjoy.


This recipe is an updated version of my grandfather's famous "German Chocolate Cake." He used to make it for the family at the holiday time. His recipes from the Palmer House and CBQ railroad required “50 gallons of this,” “200 pounds of that,” “12 dozen eggs,” etc. so I took what I thought was his basic recipe and gave it a new twist. This is a fun cake. Play around with it. Change the filling/frosting or use it on other types of cakes.

Ingredients

Chocolate Cake

Love
2 3/4 cups unbleached flour
3 tablespoons coconut flour (high in fiber)
1 3/4 cups sugar
2/3 cups baking cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
2 cups coconut water
1 cup canola oil
4 teaspoons balsamic vinegar (may use cider vinegar)
1 tablespoon flavoring (may use combination of vanilla, rum or brandy flavoring)

Coconut-Nut Filling & Frosting

2 cups coconut milk (not cream of coconut)
2 cups sugar
1 cup butter (may also use ghee)
6 extra large egg yolks (slightly beaten)
3 teaspoons flavoring (may use combination of vanilla, rum or brandy flavoring)
3 cups flaked coconut (lightly toasted)
2 cups chopped nuts (lightly toasted; may use pecans or a combination of pecans, walnuts, etc.)

Directions

Start with a feeling of love. Sift together into a large mixing bowl unbleached flour, coconut flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix well with a wire whisk.

In another bowl mix together coconut water, canola oil, balsamic vinegar and flavoring. Gradually add liquid ingredients to dry ingredients, beating with mixer until smooth.

Pour into two, 8" greased and floured cake pans. Bake at 350 degrees for 25-30 minutes, or until cake begins to pull away from the sides of the pans and a toothpick inserted in the middle of the cake comes out clean. Cool in pans about 10 minutes. Remove from pans and cool completely on a wire rack. Prepare filling and frosting.

Mix coconut milk, sugar, lightly beaten egg yolks and butter together in a medium-sized saucepan. Cook over medium heat stirring constantly until thick, about 15 minutes. Add flavoring, coconut and nuts. Mix well. Cool.

Assemble Cake

Put first layer of cake on cake plate. Spread about 2 cups coconut filling on top, coming all the way to the edge of the cake. Place second layer on top of filling. Spread about 2 cups of frosting on top of cake. Refrigerate remaining frosting/filling for later use (maybe on cupcakes). Decorate cake—be creative, or not. This cake is decorated with chocolate leaves. Enjoy!