Chocolate coconut cake ingredients This simple cake is made using everyday pantry ingredients including flour, baking powder, sugar and vanilla extract. This dairy free chocolate cake is super light thanks to the vegetable oil, which in my experience tends to produce fluffier bakes than butter (and you don't need to use too much of it either) Preheat the oven to 350 degrees F and grease a 9-inch round baking pan. Place the oats, coconut, cocoa powder, baking powder, salt, flaxseed, and chocolate chips into the bowl of a food processor. Grind into a coarse powder, about 30 seconds. Add the yogurt, eggs, maple syrup, and vanilla and process for an additional 30 seconds two 9-inch cake pans. Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper. Sprinkle half of the shredded coconut on a baking. This Coconut Chocolate Cake will satisfy your chocolate cake cravings! It's moist with an intense chocolate and coconut flavor. Serve it as a healthy alternative at birthday parties and other special events. It will be a crowd pleaser for even kids and non-healthy eaters. One of the best ways to make a cake is by combining two of the most delicious flavors on earth, and those of course are. Chocolate coconut cake recipe using desiccated coconut. This delicious, light and moist cake is butter free and is a easy recipe that even beginners can try. Any bakes that require less plain flour are always my first choice. The cake I made today is without butter and without refined sugar. There are no specific reasons for making this butter free and refined sugar free
Time needed: 1 hour and 15 minutes. Chocolate Coconut Cake. Mix. According to the boxed cake mix you chose, mix ingredients necessary to make the batter. Pour into prepared pan that is 9×13″ in size. Bake. Now bake your cake as directed on the box which will take approximately 40 minutes or so typically Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder First, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds— let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir Step 4. Stir flour, baking powder, and salt in a bowl; set aside. Step 5. Whisk egg whites, milk, and coconut extract in a separate bowl. Step 6. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture
In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted. Step 2. In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers. Step 3. Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's. Basic Chocolate Cake: Preheat the over to 350. Spray two 9-inch round cake pans with cooking spray and lightly dust it with flour. Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside. In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined Make the filling by combining sugar and milk in a saucepan and bring to a boil. Add vanilla, coconut, and marshmallows and boil over medium heat for five minutes. Let cool slightly and spread between cake layers. Combine the frosting ingredients (butter, evaporated milk, 2 cups sugar, and semi-sweet morsels) in a saucepan Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma. Go to Recipe. 12 / 23. Taste of Home
Scoop the coconut cream off of the top (totaling 3/4 cup) and add to the bowl of a stand mixer fitted with the whisk attachment. Add the honey and vanilla and whip until light and airy, about 5.. Low carb chocolate coconut cake topped with a sweet and gooey frosting of coconut, pecans, and chocolate chips. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel. (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by.
Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine. In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter Preheat oven to 350°F and lightly grease two 9 inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add oil, eggs, milk, and vanilla and beat well to combine. Mix in hot water; batter will be thin. Divide batter evenly between two cake pans Instructions. Preheat the oven to 180C/350F. Grease 3, 8-inch springform cake pans and set aside. In a mixing bowl, add your coconut flour, arrowroot flour, baking powder, baking soda, and salt, and mix until combined. In a separate bowl, combine your coconut oil, maple syrup, and cocoa powder and whisk together until glossy Instructions. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Make cake according to package directions and bake 28-30 minutes. Remove cake and cool 5 minutes. Use a fork to poke holes all over the cake. Place the can of cream of coconut in a bowl of hot water for a few minutes Grease a 33 x 13 x 9-inch jelly roll pan. Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl. Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens. Sift in the cocoa, then fold in carefully and.
20. This easy-to-make chocolate cake is dark, moist, rich--and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple from scratch recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour. By EatingWell Test Kitchen. 4473441.jpg Step 2. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5-7 minutes. Add eggs one at a time, beating to blend between additions.
Instructions. For the cake: Coat a 9x13 pan with cooking spray. Prepare the cake mix with the oil, eggs and water in amounts as directed on the box and bake according to package instructions. Cool completely in the pan. For the coconut sauce: Combine milk, sugar and marshmallows in a medium saucepan, cook over medium heat for 5 minutes or. This Coconut Chocolate Bundt cake recipe is a super moist and flavourful cake that can be a star any time of the year. It features a melt in your mouth chocolate cake and a coconut filling, topped with a super easy coconut glaze and decorated with more coconut and cocoa nibs. It is equally delicious, pretty and easy to make, try it
Cake. Preheat oven to 350 degrees. Spray a 13-inch rectangle baking pan with nonstick cooking spray. Set aside. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt. Stir in eggs, vanilla, yogurt, oil and warm water. Stir until well combined This recipe has six ingredients: butter, chocolate cake mix, chocolate chips, mini marshmallows, coconut, and sweetened condensed milk. The first time I tried to make it, the cake mix didn't really get a lot of moisture to make it cakey, so I added a little bit of water between the mix and chocolate chips, and it worked out much better This cake is dubbed candy bar cake as it's meant to recreate my favorite chocolate-coconut combo bars. (Planter's Peanut Bars, with their enticing mix of caramel, peanuts, and salt were a close competitor for that spot.)The cake gets its intense chocolate flavor from cocoa powder.Like many classic American cakes, natural cocoa powder is called for, the kind you get at the supermarket
For Chocolate Cake. Preheat oven to 350º F. Using two 9-inch cake pans, spray with baking spray or grease and flour. ( I use cocoa powder to 'flour' when I am making a chocolate cake.) In the bowl of your stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer Grease a deep 23cm round cake tin with butter and line the base with baking paper. Put the butter into a bowl and put in the microwave on high (900W) for 1 minute, or in a pan until almost melted. Put 100g coconut into a large bowl. Add the self-raising flour, sugar, eggs and the almost-melted butter. Mix with a wooden spoon until smooth and.
How to Make Chocolate Coconut Bundt Cake. Step-by-Step. Heat oven to 325 degrees. Combine cake mix, pudding mix, water, eggs, and oil in large bowl until blended. Beat on medium speed 4 minutes. Stir in coconut and chocolate chips. Spray a bundt pan with cooking spray, or grease and flour (or dust with cocoa). Pour batter into pan Prepare cake batter to package directions & stir in 1/2 cup sweetened coconut & coconut extract. Bake in 9×13 pan to package directions. Remove from oven & immediately use a thin wooden dowel or chopstick to poke holes in the cake (about 2″ apart) Drizzle cream of coconut over the top of the cake & place in refrigerator to chill
Chocolate Coconut Cake - tender and flavorful coconut cake layers with a chocolate coconut buttercream. Chocolate Coconut Cake. Hello cake lovers! I'm excited to share not one, but two new recipes with you this week! The first cake recipe is my Chocolate Coconut Cake, made up of tender and flavorful coconut cake layers and a silky smooth. Coconut flour has a reputation for creating baked goods that are dense and taste like sawdust. Even if you overmeasure your coconut flour, creating a thicker cake, it will just taste like a brownie. No sawdust taste, I promise! Coconut Flour Chocolate Cake Tips & Tools. For this recipe, you will need: Two 8-inch Cake Pans; Parchment pape Flip cake onto a baking sheet (I lined the baking sheet with parchment paper). Bake other side for 10 mins or until edges are crispy and brown. Y I sprinkled 1 packet of splenda over the top of the cakes for a total of 1 Healthy Fat and 1.33 Condiments per serving. You can also use Walden Farms Chocolate or Caramel Syrup! Enjoy Ingredients. 1/2 cup almond butter (or peanut butter, or allergy friendly sub) 4 - 6 tbsp pure maple syrup, honey, or agave (or here's a keto version) 1/4 cup regular or dutch cocoa powder. 4 - 5 tbsp milk of choice. 1 tsp pure vanilla extract Preheat the oven to 325°F. Grease a 9″ x 13″ pan with non-stick cooking spray and set aside. In a large bowl, wnisk together flour, cocoa, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat together the butter, coconut oil, and sugar until smooth, about 2 minutes
Coconut Flour Chocolate Cake is the gluten-free, chocolate indulgence, rich, and moist cake made from coconut flour, good-quality chocolate, and real vanilla. This recipe is perfect for any celebratory dessert, birthday cake, or just when you're craving a good-quality chocolate cake. Serve this recipe with the ice cream of your choice, freshly whipped cream, and rich, fudgy chocolate icing Deselect All. Miso Chocolate Cake: Nonstick cooking spray, for the pan. 1 cup granulated sugar. 1/2 cup coconut oil, at room temperature 3 tablespoons white miso past Step 1. Preheat oven to 225°F. Line 2 large baking sheets with parchment paper, and draw 2 (7-inch) circles on 1 parchment paper sheet. Draw 1 (7-inch) circle on second sheet. Turn sheets over, writing side down. Advertisement. Step 2. Whisk together potato starch and 1 1⁄2 cups of the sugar in a bowl; set aside The dream = chocolate for breakfast. It's very much possible with this super easy healthy chocolate cake recipe. If you're looking for some new healthy breakfast ideas, put this gluten free chocolate cake on your list. This healthy breakfast chocolate cake is made without flour, it's gluten free, dairy free, nut free, rich in fiber [ Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. Don't be afraid of the time; the cake has to cook and the custard and frosting have to chill resulting in only 30 minutes of active cooking
Frosting the healthy chocolate zucchini cake. Make a simple and healthy 2 ingredient chocolate frosting for this zucchini chocolate cake. Combine 1 1/2 cups chocolate chips with 3/4 cup chilled coconut cream. Either in the microwave or stovetop, heat together until warm. Whisk until smooth and glossy. Let cool until spreadable, and frost the cake . In a small saucepan over medium heat, whisk the cornstarch, sugar and 3/4 cup of the milk. Stir constantly until mixture boils and becomes thick. Stir for 30 seconds more and remove from heat. Whisk a small amount of the heated mixture into the egg yolk This healthy coconut cream chocolate frosting is rich and fudgy and perfect for decorating or frosting cakes and cupcakes! Made with just 3 ingredients! GUYS! I am about to knock your socks off with this HEALTHY coconut cream chocolate frosting recipe. It's made with NO butter, NO shortening, NO margarine and NO powdered sugar! No weird and unusual ingredients either Preheat oven to 350 degrees. Add dry ingredients for cake into a medium sized bowl. Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes. While you are beating the cake bring the coffee to a boil in a sauce pan. Pour the coffee into the batter after the 2 minutes is up and mix until smooth
2 tbsp melted coconut oil or butter. 2 tbsp maple syrup. Instructions. Put melted coconut oil, maple syrup, milk and egg in a mug and whisk with a fork until well combined. Add coconut flour, cocoa powder and baking powder and mix until well combined. Put the mug in a microwave and cook on High for 90 seconds. 3.5.3208 It's this one with Chocolate Coconut Frosting! Celebrate any occasion with this classic white cake that's both vegan an paleo friendly. It's simple to make, soft and moist. A white cake without eggs or dairy! The basic coconut cream frosting can be made into any flavor, but I chose chocolate coconut cream frosting for that decadent taste Cake. Preheat the oven to 350ºF. Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With your mixer on low speed beat in the coconut oil, vinegar, vanilla, and water until smooth. Pour the mixture into the two 9″ prepared pans, coated with pan spray
A Paleo recipe with more accessible ingredients. This Paleo chocolate cake is made with coconut flour, which can be a very tricky ingredient to use in baking. It tends to create a very spongy texture since it's full of fiber and absorbs a ton of moisture . Add 1 cup cream of coconut and beat until fluffy, about 1 minute. Beat in egg yolks and vanilla extract. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk This Outrageous Chocolate Coconut Cheesecake recipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It's an over-the-top dessert of pure deliciousness! If you're a chocolate lover then you'll also want to try this Chocolate Lover's Cheesecake and this easy Guinness Chocolate Cheesecake Preparation. In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350°F. oven until it just begins to color, transfer it to a small bowl, and let it cool
White Chocolate Coconut Bundt Cake Recipe Recipe From : tfrecipes.com In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted. Low Carb Birthday Cake. It's seriously so much better than boxed yellow cake mix. This completely flourless birthday cake can be dairy free, gluten free, and sugar free, with no coconut flour required - and just 5 ingredients.. The recipe is easy to make at home, so if you're following a low carb diet, or even if you aren't following a special diet but simply want to try something fun. . Stir in the coconut, and both kinds of chocolate chips. Spread the cookie batter evenly into the prepared pan. (The batter will be very thick.) Bake, 15 to 20 minutes, until the bars are just set Make the cake: Grease an 8-inch round cake pan, line the bottom with a round of parchment paper and grease the paper as well. In a small bowl, whisk together the coconut flour, baking powder and salt An amazingly delicious white chocolate coconut and passionfruit sponge cake with a rich, refreshing and chocolatey flavor it a total hit this season! Plus, this cake is well moist and creamy, ideal for any occasion. The thing that is so easy to prepare, makes this dessert perfect for everyone who wants to spend some time in the kitchen and express love through cooking. Try the following recipe.
Keto German chocolate cake is an ultra-moist dark chocolate cake filled with a gooey coconut keto caramel filled with crunchy pecans and shredded coconut. Bonus, the sides are covered with an extra smooth keto chocolate buttercream for a decadent keto gluten-free dessert for any occasion and celebration An amazingly delicious white chocolate coconut and passionfruit sponge cake with a rich, refreshing and chocolatey flavor it a total hit this season! Read more on foodlovies.com. Chocolate Cake; Dessert; Cake Check nu onze hoogstaande kwaliteit producten met de scherpste prijzen in Europa. Europa's nr. 1 sportvoedingsmerk. Beste kwaliteit & lage prijze Place caramel bits and heavy cream in pan and heat over low heat. Stir until melted and creamy. Drizzle over the top of the cake. Sprinkle with toasted coconut. Press into caramel. Place chocolate chips and shortening in bowl. Heat in microwave for 30 seconds. Stir until creamy. Spoon into plastic bag and cut one tip off
Make the cake layer first: In a large bowl, whisk together the 3 eggs, coconut sugar, vanilla, and coconut oil. In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet and mix until fully combined. Transfer the chocolate mixture to the parchment lined baking dish and set aside Place sugar, butter, milk, eggs, cocoa and vanilla in a food processor. Process until just combined. Add flour and coconut. Process until combined, then pour into prepared pan. Cook in a moderate oven (180C) for about 30 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes, then turn out onto a wire.
Preheat oven to 350 F. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don't overmix. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan Combine the ingredients: First, mix in the cacao powder and vanilla into the coconut oil. Next, whisk in the maple syrup/honey. Finally, stir in the coconut flakes and oats until well combined. Freeze the mixture: Just 10 minutes in the freezer! If using refrigerated maple syrup, chocolate mixture will harden while mixing In a medium size bowl, sift the flour, baking powder, and salt together. Set aside. Stir together the milk and coconut milk in a small bowl. Set aside. In the large bowl of your mixer, using the paddle attachment on medium-high speed, cream the butter and sugar for a few minutes, until very light in color and fluffy . Place the remaining 200ml (7fl oz) of coconut milk into a saucepan and bring to the boil, then remove from the heat, tip in the chocolate.
How to make healthy Keto chocolate cake. Preheat oven to 350 F and prepare a 9×9 inch cake pan with parchment paper. Mix dry ingredients: In a bowl, stir together the almond flour, erythritol, cocoa powder, baking soda, and salt. Mix wet ingredients: In another bowl, whisk together the eggs, coconut oil, milk, and vanilla until smooth Preheat oven to 350F. Combine the coconut flour, cacao powder, tapioca flour, coconut sugar, and baking soda together in a bowl and mix well. Add the milk, maple syrup, oil and eggs to the bowl and mix well using an electronic hand-mixer. Fold in the chocolate chips. Pour the batter into an 8×8 greased/parchment-lined glass dish or greased. The chocolate tones in Maui Coconut Porter, the winning brew in Beer Madness 2012, inspired Palena pastry chef and panel judge Agnes Chin to come up with a rich, dense cake
In a mixing bowl add the melted butter, milk, eggs and coconut extract. With a hand whisk or a spatula, stir to combine. Gently fold in the sugar, coconut and flour. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean Lightly grease one 6x2-inch round cake pan then line the bottom with parchment paper. In a medium bowl, sift together the flour and cornstarch then stir in the baking powder and salt. In a large mixing bowl, beat together the sugar and butter until light and creamy, about 1-2 minutes. Beat in the egg, coconut extract, and vanilla extract I've been wanting to make a healthy chocolate cake for my family and with some modifications this recipe did not disappoint. I used yogurt to replace applesauce, yacón syrup and erythritol instead of maple syrup and coconut sugar (dietary preference), sub potato starch with 1/2 tapioca flour and 1/2 GF all purpose baking flour 1. In a double boiler, melt the cacao butter and honey. 2. When the white chocolate is just melted, remove it from the heat. 3. Let the white chocolate cool to room temperature for about 5 minutes, whisking occasionally. 4. Remove the cake from the freezer, and slowly pour about 1/3 of the white chocolate over top. 5
Coat a 1-cup ramekin or small coffee mug with nonstick cooking spray. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, Greek yogurt, milk, maple syrup, and vanilla.*. Gradually stir in the flour mixture about 1 tablespoon at a time, stirring until just. [Coconut Chocolate Cake] I have known Marie-Laure for nineteen years. This represents more than two thirds of our lives, and our friendship has accompanied us through primary school, junior high, high school, university, a year in Brazil for her, two years in California for me, and a variety of jobs, relationships, and haircuts, without us ever growing apart
, baking powder, salt, egg whites, sugar, butter, vanilla extract, coconut A chocolate keto mug cake with coconut flour is easy to make but you need more than just 3 ingredients. To make the best mug cake ever the flavor has to be great and not taste eggy. Loaded with sugar free chocolate chips and a rich chocolate flavor in every bite at only 6g net carbs for the whole cake! Jump to Recip
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt. In a separate bowl, whisk together wet ingredients. Pour into dry ingredients and mix well, then. Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack. Spread Coconut-Pecan Frosting between layers and on top and sides of cake
Step 2: In a saucepan on the stove you will work on making the homemade coconut pecan frosting. Add butter, condensed milk, egg yolks, and stir and cook until thickens. Make sure to constantly stir the mixture to prevent burning. Step 3: Once thickened remove from heat, toss in the vanilla, pecans, and coconut. Allow the frosting to cool for 30 minutes For the Chocolate Banana Cake: Preheat to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla and smashed banana. Beat on medium speed until combined, scraping down bowl as needed 1. Grease a 7-inch (18cm) round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside. 2. Chop the chocolate and lace in a heat proof bowl. 3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth
Coconut Flour Chocolate Cake. This Coconut Flour Chocolate Cake Recipe is quick and easy to prepare and makes a decadent flourless baked treat to make and enjoy for a birthday, special occasion or just when you're craving cake. To make the flourless chocolate cake is simple, start by ensuring your butter is softened About 30-45 minutes. Remove the cake from the oven and allow to cool. To make the frosting, (If you don't have coconut cream but rather milk, see note below) melt the chocolate chips, whisk in about 1 cup of coconut cream and then whip to desired consistency! You could add a little stevia or sugar if you want it sweeter, or try a bit less. Then blend on high until the spiced coconut chocolate frosting is smooth. That's really all there is to it. This healthy homemade frosting is perfect on my gluten-free chocolate cake, but with so many good-for-you ingredients in it, I say grab a spoon and enjoy solo!. Prin Classic German chocolate cake with coconut-pecan filling and chocolate buttercream. German chocolate cake is a very light, moist chocolate cake with a rich coconut-pecan filling and a little chocolate swiss meringue buttercream to hold it all together. The cake does not have a strong chocolate flavor, almost like a red velvet cake without the food coloring In a separate bowl, whisk together the coconut flour, tapioca starch, cocoa powder, baking soda and salt. Add it into the wet ingredients and blend on low speed until combined. Fold in the chopped chocolate. Clean the beaters off VERY well and beat the egg whites until they form stiff peaks, about 5-6 minutes
Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Also known as coconut pecan frosting. Rich, thick, creamy. Loaded with butter, brown sugar, toasted pecans and shredded coconut. This is the best cake frosting you will ever taste. It is delicious anytime of year and for any type of celebration but I love making it during Fall and Thanksgiving Chocolate Zucchini Cake (healthy + gluten free) Incredible, fudgy chocolate zucchini cake that's deliciously moist thanks to siggi's vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with..