German Chocolate Cake


I have been a cake making machine lately! Several years I took a cake decorating class as a birthday gift (everyone got cakes that year). I kind of fell out of it a little. The restaurant I work at sort-of-kind-of got me back into it icing carrot cakes and piping carrots on top, with the occasional special request for different pipe work (our true specialty is pies though, which I don’t think I’ve ever posted a pie on here- whoops I’ll have to get on that). A month ago I found myself with a request to make a 6 layer rainbow gluten-free cake with piped ballet slippers. Then a request for red velvet. Then I stumbled upon a tomato soup cake, perfect to try my mustache cake. Then a bacon rose cupcake bouquet. Then cakes and cake pops for the twins birthday party. And I’ve volunteered to make a Ninja Turtle cake for my nephew Trenton’s birthday next week. I think you get the hint that I have gradually been getting back into cake decorating.

Summers are such a social time, at least with my family and friends, it is. We have a huge family. That correlates to lots of birthdays. Lots of graduations. Lots of things to celebrate in general. Recently my cousin Jacki and her man Chris got engaged. Since she’s home this week from California we threw her an engagement party for us to all celebrate together. My contribution was of course a cake. I rarely do chocolate cakes (I was actually thinking of doing some kind of fruit filled cake), but my sister-the creative party planner- said we needed something chocolatey. Boom, I knew right away I wanted to make a German chocolate cake! My grandpa loved the German Chocolate Cookies my cousin Melinda made at Christmas, so I figured a cake would be a hit. And it was! They said it didn’t even taste gluten-free, which I think is always a compliment because I’ve had people tell me, “I’m glad I don’t have to eat gluten-free (like it tastes bad).”  I liked that the frosting on a German chocolate is easy to work with. With regular icing I will dick with a cake forever to try and get it as smooth as possible. This, however, was nice to spread.


What a fun day! With everyone getting together to throw a nice little summer cookbook. Coming together over food, BB guns, fishing, and just sitting and laughing. What a great thing to celebrate. A love journey. Relationships, connections, friendship. Big congratulations to Jacki and Chris, I can’t wait to venture to Colorado next year to see you two joined in matrimonial bliss. Lots of love, hugs, and well wishes. Blessed to have such wonderful family time.

Chocolate Cake

  • 1 cup melted ghee
  • 1 cup raw honey (support your local community by finding a honey harvester near you)
  • 1 cup unsweetened coconut flakes
  • 1 tbsp vanilla
  • 1 tsp sea salt (I use Hawaiian)
  • 1 tsp baking soda
  • 10 eggs (preferably pasture raised for the most nutrition)
  • 2/3 cup coconut flour
  • 1/4 cup unsweetened cacao


  • 1 cup coconut sugar
  • 1/2 cup ghee
  • 3 egg yolks
  • 1 cup coconut milk
  • 1 1/3 cup unsweetened coconut flakes
  • 1 cup chopped pecans
  • 1 tsp vanilla


  • Handful of pecans for a nice little border


Let’s Make it Happen: I’ve had a kitchen aid at home for a while, but I’ve always just stirred or whisked things by hand. Working at a bakery the last several months, however, I frequently use BIG mixers with large batches (over 100 cookies at a time or 30 + lbs of muffin mix). By chance one day I used the kitchen aid. What a fun little toy almost compared to the heavy duty ones I’d gotten used too! Begin by beating the eggs and honey together. Add the vanilla. Gradually pour in the coconut flour, plus the baking soda and salt. Dump in the cacao. Lastly toss in the chocolate chips, only let them stir for a moment. Or if doing by hand, just simply fold in the chocolate chips. Pour into two greased round cake pans. Bake @ 325 for 30 minutes or until a toothpick comes out of the center smoothly. Allow the cakes to cool completely.

Now let’s get to work on the frosting. In saucepan stir coconut sugar, ghee, egg yolks and coconut milk on a low heat. Cover. Once it is nice and thick, remove it from the heat. Add the coconut, pecans, and vanilla. Cool until this too is thick.

Once both items are ready to go, lay down one layer of cake (make sure to cut the top off it puffed up during the bake). Use a cake spatula to smooth a layer of frosting. Add the other layer of cake. Now frost it all. I personally like to start with the sides (get them out of the way) before smoothing out the top. Finally I took whole pecans and laid them side-by-side along the perimeter.

That is it slice and serve!


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