Bob's Red Mill Sweets to the Sweet

Grain Free German Chocolate Cake This rich, luscious German Chocolate Cake is made with our Grain Free Chocolate Cake Mix and finished with chocolate frosting and a decadent pecan coconut filling.

INGREDIENTS Frosting

Grain Free Chocolate Cake 3 Eggs ⅓ cup Oil ⅓ cup Water 1 package Bob’s Red Mill ® Grain Free Chocolate Cake Mix

Pecan Coconut Filling 2 Egg Yolks ⅔ cup Coconut Milk ⅓ cup Coconut Oil, melted ⅔ cup Bob’s Red Mill ® Organic Coconut Sugar ½ tsp Vanilla Extract ¼ tsp Kosher Salt 1 ½ cups Bob’s Red Mill ® Shredded Coconut ⅔ cup chopped Pecans

2 ¼ oz Unsweetened Chocolate, chopped 1 ½ cups Coconut Cream (Chill coconut cream for 24 hours. Once chilled, scoop out the hardened cream and discard the liquid.)

⅓ cup Bob’s Red Mill ®

Organic Coconut Sugar

¼ tsp Vanilla Extract

INSTRUCTIONS

• Melt unsweetened chocolate in a double boiler over medium high heat. Add coconut cream and coconut sugar, stirring until dissolved. Remove from heat and stir in vanilla extract. Cool, then cover and refrigerate for 4 hours. • Preheat oven to 350°F; oil an 8-inch round cake pan and line with parchment. Whisk eggs, oil, water and cake mix in a large bowl. Pour into prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Let cool for 15 minutes before unmolding onto a rack to cool completely. • Preheat oven to 300°F. Spread coconut in a single layer on half of a large baking sheet; spread pecans in a single layer on the other half. Bake for 8–10 minutes, until coconut is lightly browned and pecans are fragrant. • In a medium saucepan, whisk together egg yolks, coconut milk, coconut oil and sugar. Whisk over medium heat until it comes to a simmer, then whisk over low heat for 5 minutes, until thickened. To Assemble • Split the cake into two layers. Spread ⅔ coconut filling on first layer, then place second layer, rounded top down, on top. Spread with remaining filling, leaving a 1-inch border. • Using an electric mixer, whisk frosting until peaks form. Place in a zippered plastic bag and cut a corner ½ inch wide. Pipe dollops of frosting around edge. Use remainder to frost the outside. Makes 6–8 servings. • Remove from heat and stir in vanilla, salt, coconut flakes and pecans.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET