German Chocolate Cake
This chocolate cake is so delicious, thanks to its rich coconut-pecan frosting. Fresh grated coconut is used in this recipe. But if you can’t get them, desiccated coconut may be used as replacement.
30 minutes
Ingredients
For the cake
Method
1) Preheat Panasonic Cubie Oven to 160°C on convection function.
2) Sieve together flour, Callebaut Cocoa Powder, baking powder and baking soda. Line a baking tin with parchment paper.
3) Combine all ingredients into a big bowl and cream it with Panasonic Hand Mixer for 2 minutes.
4) Pour mixture into two baking tins (2/3 in one and 1/3 in the other tin) and bake in Cubie Oven for 45 minutes or till skewer comes out clean.
Ingredients
Coconut Filling
Method
STEP 1
1) Put all the ingredients into a bowl except grated coconut and double boil till it’s thickened.
STEP 2
2) Add in grated coconut and cook for 3 minutes. Set aside to cool.
Ingredients
Garnish
Method
STEP 1
1) Portion cake into 3 layers and spread coconut filling in between cake, layer by layer.
STEP 2
2) Garnish with some chopped pecan on the sides and some whole pecan nuts in the middle.
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