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.
Preheat Panasonic Cubie Oven to 160°C on convection function.
Sieve together flour, Callebaut Cocoa Powder, baking powder and baking soda. Line a baking tin with parchment paper.
Combine all ingredients into a big bowl and cream it with Panasonic Hand Mixer for 2 minutes.
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.
Put all the ingredients into a bowl except grated coconut and double boil till it’s thickened.
Add in grated coconut and cook for 3 minutes. Set aside to cool.
Portion cake into 3 layers and spread coconut filling in between cake, layer by layer.
Garnish with some chopped pecan on the sides and some whole pecan nuts in the middle.