Gluten-Free German Chocolate Cake

Chocolate. Coconut. Pecans. Caramel. This fluffy, decadent cake has it all! The use of coffee really amps up the chocolatey flavor.

An excellent choice for birthdays, anniversaries, holidays or any day that ends in 'Y'.

Ingredients

For the cake

2 cups sugar

1/2 cup melted butter

2 eggs

1 cup milk

1-1/4 cups sorghum flour

1/2 cup tapioca flour

3/4 cup unsweetened baking cocoa plus more for dusting

1-1/2 teaspoons gluten-free baking powder

1-1/2 teaspoons gluten-free baking soda

1 teaspoon xanthan gum

1 teaspoon salt

2 teaspoons vanilla extract Are Extracts Gluten-Free?

1 cup hot coffee

For the frosting

1⁄2 cup butter

1 cup milk 1 cup sugar 3 egg yolks

2 teaspoons cornstarch 1 teaspoon vanilla 1 1⁄2 cups coconut 1 cup chopped pecans

Directions

For the cake

1. Heat oven to 350°F. Grease baking pan(s) of choice and dust with cocoa powder. I doubled this recipe and made two 12"x12" cakes and cut each cake in half.

2. With an electric mixer, mix together the sugar and butter. Add in eggs and milk.

3. In a medium bowl, sift together all dry ingredients, being sure that it is mixed thoroughly.

4. Gradually add the dry mixture into the wet mixture.

5. Pour in the hot coffee and mix thoroughly.

6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the frosting

1. Melt the butter in a medium saucepan.

2. Add milk, sugar and whisk in egg yolks. Sift cornstarch over pan. Whisk thoroughly.

3. Cook and stir over medium heat until mixture starts to bubble and then cook for about 10-11 minutes, stirring constantly. Pour over coconut and pecans and mix.

4. Cool before frosting cake.