German Chocolate Kefir Cake

This tastes every bit as good as a German chocolate cake from the store. I like to make this for birthdays and serve it when the topping is warm. It doesn't last very long if I do, but it is a wonderful birthday cake served with Coconut Kefir Ice Cream.

Course: Dessert

Servings: servings

Ingredients

Cake

3/4 cup butter softened or substitute Coconut Oil
1/2 cup coconut sugar or sucanat
1/2 cup Maple Syrup
3 Egg
3/4 cup Kefir
2 tsps Vanilla
2 cups Sprouted Spelt Flour
1/2 cup Dutch processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder

Frosting

2 Egg
1 cup Coconut Milk
1/4 cup butter
1/2 cup coconut sugar or sucanat
1 1/4 cup unsweetened coconut flakes
3/4 cups pecans chopped

Instructions

Cake

Cream the butter and sweeteners in a medium bowl, and then add the eggs, kefir and vanilla. and beat until well combined
Whisk the flour, cocoa, baking soda and baking powder together in a large bowl.
Gently beat in the dry ingredients into the wet, beating on low until well combined. Don't over mix.
Grease and flour one 8“ cake pan, pour in mixture evenly and bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Frost with topping when cake is cool.

Frosting

Whisk together the eggs, coconut milk, butter (or coconut oil), and coconut sugar in a saucepan over medium heat until thick and bubbly.
Remove from heat and stir in coconut flakes and chopped pecans. Cool for a minute or two and spread over cake.