German chocolate cake is the towering layer cake of your dreams — deep cacao sponge sandwiched with a gooey coconut-pecan frosting that drips down the sides. Melted cacao nibs give the cake real chocolate depth while toasted coconut and pecans crown the top. Twelve slices of celebration, entirely grain-free.
SERVES 12
Ingredients
Cake
3 ounces cacao nibs, chopped
3 tablespoons (45 ml) cacao powder
⅓ cup boiling water
1⅓ cups almond flour
½ teaspoon baking soda
3 tablespoons (45 ml) coconut oil, softened
⅚ cup palm sugar
½ teaspoon salt
6 large eggs, room temperature
1 teaspoon (5 ml) vanilla extract
½ cup coconut milk
Frosting
1⅓ cup palm sugar
2 cups (480 ml) coconut milk
6 tablespoons (90 ml) tapioca flour
4 tablespoons (60 ml) coconut oil
½ teaspoon salt
2 tablespoons (30 ml) vanilla extract
1 shredded coconut, toasted
⅔ cup pecans, toasted and chopped fine
Preparation
1.В В Adjust oven rack to a lower-middle position and preheat oven to 350°F (180°C). Grease two nine-inch round cake pans, line with parchment paper. Grease parchment, then flour pans.
2.В В Combine cacao nibs and cacao powder together in a medium bowl, pour boiling water over top, and cover. Let sit for 5 minutes to melt cacao nibs, then whisk smooth.
3.В В In a separate bowl, whisk flour and baking soda together.
4.В В Using a stand mixer fitted with paddle, beat coconut oil, palm sugar, and salt on medium-high speed for about 30 seconds or until well combined. Add eggs, one at a time, and beat until combined. Reduce speed to low and add cacao nibs mixture and vanilla, beating until incorporated. Add flour mixture in three additions, alternating with two additions of coconut milk, scraping down bowl as needed. Give batter a final stir by hand.
5.В В Divide batter evenly between pans. Bake until a toothpick inserted in center comes out clean (10 to 15 minutes). Let cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and let cool completely on rack (about two hours).
6.В В Combine palm sugar, coconut milk, tapioca flour, coconut oil, and salt together in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking constantly, until just thickened (about 1 to 3 minutes). Remove from heat and stir in vanilla and all but one tablespoon each of the coconut and pecans. Allow to cool to room temperature. Pour off any oil that has separated before mixing and frosting the cake.
7.В В Cover the edges of a cake platter with strips of parchment. Place one cake layer on the platter. Spread half of the frosting evenly over top, right to the edge of the cake. Top with the second cake layer, pressing lightly to adhere, then spread remaining frosting evenly over top of cake, leaving sides unfrosted. Sprinkle with remaining coconut and pecans. Carefully remove parchment strips before serving.
Pro Tips
- Melt the cacao nibs in boiling water and let them sit five minutes before whisking smooth — that step is what gives the cake its intense, even chocolate flavour.
- Beat the eggs in one at a time as written. Properly beaten eggs give an almond cake its lift and prevent a dense, flat layer.
- Cook the frosting only until just thickened — one to three minutes. Overcooked coconut-pecan frosting turns grainy and loses its gooey texture.
- Cool both layers completely before frosting, and pour off any separated oil from the frosting first so it spreads cleanly.
Frequently Asked Questions
Can I make this as a single layer?
Yes — halve the recipe and bake in one nine-inch pan. The frosting amount still works generously; you'll simply have a taller single layer.
How do I store German chocolate cake?
Refrigerated for up to four days. Bring slices to room temperature before serving so the frosting softens and the cake is tender.
Can I toast the coconut ahead?
Absolutely — toast it up to three days ahead and store it airtight. Toasting it fresh is best, but the convenience is worth it.
What can I use instead of pecans?
Walnuts work well in the frosting, though pecans are traditional and their buttery sweetness suits the coconut perfectly.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to a lower-middle position and preheat oven to 350°F.
- Grease two nine-inch round cake pans, line with parchment paper.
- Grease parchment, then flour pans. 2. В В Combine cacao nibs and cacao powder together in a medium bowl, pour boiling water over top, and cover.
- Let sit for 5 minutes to melt cacao nibs, then whisk smooth. 3. В В In a separate bowl, whisk flour and baking soda together. 4. В В Using a stand mixer fitted with paddle, beat coconut oil, palm sugar, and salt on medium-high speed for about 30 seconds or until well combined.
- Add eggs, one at a time, and beat until combined.
- Reduce speed to low and add cacao nibs mixture and vanilla, beating until incorporated.
- Add flour mixture in three additions, alternating with two additions of coconut milk, scraping down bowl as needed. Give batter a final stir by hand. 5. В В Divide batter evenly between pans.
- Bake until a toothpick inserted in center comes out clean (10 to 15 minutes).
- Let cool in pans on wire rack for 10 minutes.
- Remove cakes from pans, discard parchment, and let cool completely on rack (about two hours). 6. В В Combine palm sugar, coconut milk, tapioca flour, coconut oil, and salt together in a small saucepan.
- Bring to a simmer over medium-high heat and cook, whisking constantly, until just thickened (about 1 to 3 minutes).
- Remove from heat and stir in vanilla and all but one tablespoon each of the coconut and pecans. Allow to cool to room temperature.
- Pour off any oil that has separated before mixing and frosting the cake. 7. В В Cover the edges of a cake platter with strips of parchment.
- Place one cake layer on the platter.
- Spread half of the frosting evenly over top, right to the edge of the cake.
- Top with the second cake layer, pressing lightly to adhere, then spread remaining frosting evenly over top of cake, leaving sides unfrosted.
- Sprinkle with remaining coconut and pecans. Carefully remove parchment strips before serving.
