(it's not my birthday. it happened a few weeks ago, but it's never too late to talk about cake.)
Although I had some dietary restrictions to consider, I was determined my cake wouldn't be abused. It would not be "health food." I wanted to keep it simple, with familiar ingredients. That's the way to a realfood dessert that doesn't disappoint. The result was this naturally sweet, grain-free tower of chocolate that you would never know wasn't totally "normal." I can honestly say it's my favorite birthday cake yet! Completely indulgent. Even people other than me can testify to this.
What kind of cake will you pick for your next birthday?
Okay, this recipe looks forever long! But it feels very simple when you're actually doing it.
German Chocolate Coconut Cake
grain free. makes one 9-inch round or 2 smaller rounds.
6 T. coconut flour
1/4 cup cocoa
1/2 tsp. sea salt
1/2 tsp. baking soda
1/4 cup chocolate chips (I use Enjoy Life brand)
5 eggs (room temp, if you can)
1 1/2 tsp. pure vanilla
1/2 cup melted coconut oil (or butter)
1/3 cup honey
1/3 cup crushed dates
Combine dry ingredients and chocolate chips in a small bowl and sift well. Using a hand mixer, blend eggs, vanilla, oil, honey and dates. Add dry ingredients to the mixing bowl and blend well. Grease and flour a 9-inch round cake pan or 2 smaller round baking dishes. I used some 4-cup glass pyrex dishes that we usually put leftovers in. Pour batter into pans and bake at 350 degrees for 20-30 minutes, or until center is just set (it will still be a bit loose/wiggly). Do not over bake. Allow cake to cool, then remove from pan and pile the coconut pecan topping on top of cooled cake. If you're really look for the lap of luxury, feel free to make the chocolate sauce to drizzle on top of cake, or use as a garnish when serving individual pieces.
Coconut Pecan Topping
1/2-3/4 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup crushed dates*
2-3 T. coconut oil
pinch of sea salt
In a small bowl or the bowl of a food processor, combine dates with coconut and pecans and a bit of coconut oil and salt. Feel free to play around with the amounts to fit the taste and texture you're looking for.
*To make the crushed dates, here's what I do: put a 4 or 5 ounce package of dates into a small pot with about 1/2 inch of water. Bring to a boil and let simmer for 5-10 minutes. It doesn't really matter how long, just gets them a bit soft. Put into a food processor or blender and pulse until smooth.
** Summer's Dairy-Free Chocolate Sauce, optional
1/4 cup coconut oil
2 T. cocoa
1/2 tsp. pure vanilla
2 T. honey or maple syrup
While cakes are cooling, combine chocolate sauce ingredients in a 1 or 2 cup measuring glass and place in a pot of simmering water. Heat, stirring, until everything is melted and well combined. Spoon sauce over cooled cakes, with lots of poked holes.