Decadent & Gluten Free German Chocolate Cake

  German chocolate cake is my father's favorite.  My favorite part was always the coconut frosting and filling. With two of my daughters coming to dinner tonight I decided to try to make this amazing cake from my Come & Dine Cookbook gluten free.  

  I've never made a three-layer cake before, and I was a bit nervous converting such a complex cake.  I read and reread each section while my husband assisted.  While the cake was baking, I took a look at the frosting.  I was like wow this is about as rich as the cake! So I went online to see if I could find something with less fat. I checked out a few but went with the one below.  In case you want to see the filling and frosting recipes that came with this cake, I've put them down, too.  

   Okay, I held my breath when everyone took their first bites.  There were ten of us at the table, and nobody could tell that I had switched out the frosting--probably because the cake itself is that good!  My four-year-old grandson was the first one to give me the thumbs up on it.  This cake is fantastic!!

Gluten Free German Chocolate Cake

1.  Melt baking chocolate - In a small saucepan put:
(1)  4 oz of sweet baking chocolate and 1/2 cup of water
(2)  Stir chocolate mixture until it's completely melted.

2.  Prepare dry ingredients - In a medium sized mixing bowl put:  
2 cups of gluten free flour:  I used 2/3 cup of sorghum flour, 2/3 cup of white rice flour, and 2/3 cup of tapioca flour, 1 t baking soda, and 1/2 t of salt.  Stir to combine.

3.  Cream butter & sugar - In a large mixing bowl put:  

(1)  1 cup of softened butter and slowly add 2 cups of white sugar (I used 1 1/2 cups without any problem) and beat on medium speed until light and fluffy (usually 4-5 minutes). 
(2)  Add 4 egg yolks ONE at a time beating well after each addition. (Put the whites in a small bowl.)
(3)  Stir in the cooled chocolate mixture and 1 t of vanilla.
(4)  Add flour mixture alternately with 1 cup of buttermilk, beating after each addition until the batter is smooth. I used about 1/2 cup of flour and 1/4 cup of buttermilk each time. 

4.  Beat the egg whites  - In a small mixing bowl:  Beat egg whites on high until stiff peaks form. 

5.  Fold the egg whites into the cake batter:  Gently fold the egg whites into the batter. 

6.  Prepare pans for baking:   
(1) Butter and flour 3 9" round cake pans.
(2)  Measure out batter by 1/2 cups until the batter is gone.
(3)  Bake at 350 for 25-30 minutes.  Check with a toothpick. 
(4)  Put on wire rack to cool for 15 minutes.
(5)  Turn out onto wire racks to cool completely.

Coconut & Pecan Filling & Topping

In a medium sized saucepan put:  
(1)  Stir 1 can of evaporated milk, 4 egg  yolks slightly beaten, 1 cup of sugar, 1 t of vanilla.  
(2)  Stir constantly on medium high heat until thickened and golden brown. 
(3)  Remove from heat and stir in 2 1/2 cups of coconut and 1 cup of chopped pecans.

Chocolate Frosting for the Sides

In a medium sized bowl put:

(1)  1 box powdered sugar and 1/2 cup of cocoa

(2)  Add 1/2 cup of sour cream and 1 t vanilla and mix

(3)  Add enough buttermilk so that it's the right consistency for frosting the sides.

Low Fat Coconut & Pecan Filling & frosting

I wanted to get a recipe with less fat and sugar and found this amazing one on Fat Free Vegan's website. Because I made a three-layer cake and wanted to just have one filling and frosting, I doubled her recipe.  Instead of using soy milk, I used my So Delicious coconut milk that I use for my cereal.  What I liked about this was there was enough for the filling, top, and sides!!  And nobody could tell it wasn't frosting made with butter!!

1.  Into a saucepan on medium heat put:
(1)  2 cups of So Delicious Coconut milk, 2/3 cup of Chaokoh regular coconut milk, 2 1/2 cups of sugar (I put in just 2) and 2 t vanilla extract.
(2)  Mix together 2/3 cups of tapioca starch with 1/2 cup of water and stir into the milk mixture and bring to a boil.
(3)  Boil just 1 minute and remove from heat and let cool.
(4)  When almost cool, add 2 1/2 cups of shredded coconut and 2 cups of chopped nuts.  It was a bit thick so I had to add more of the Chaokoah coconut milk to make it just the right consistency for spreading.  But I actually think this additional coconut milk added to the flavor of this frosting!
(5)  Spread some on the layers and use the rest for the sides and the top.  I Pressed additional coconut on the sides and top.  

Other Gluten Free Baking & Desserts on This Blog:

Breads & Coffee Cakes: 
Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)

Cakes:
Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake    (From a church friend)
Judi's Gluten Free Orange Chiffon Cake    (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake   (My mother-in-law's--she's a great cook!)
The Best Gluten Free Black Bottom Cupcakes   (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake   (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake   (From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake   (From my grandma)
Rosie's Gluten Free Pineapple Upside Down Cake   (From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake!   (From my former neighbor Claudia of 12 years)

Cookies:
The Ultimate Gluten Free Cowboy Oatmeal Cookies   (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles    (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies    (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!   (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!)   (My friend Marie's recipe) 
Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (Judi's sister's recipe)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp    (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie    (From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)

Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler (My husband's grandma)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)

Holiday Cookies & Baking:

Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's pumpkin can)
My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (Modified from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese box)
Gluten Free Polish Fruitcake  ( Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake   (From my Heritage School Cookbook)
Gluten Free Nordy Bars  ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)
Make a Family Tradition & Make Your Own Fruitcake    (From my Heritage School Cookbook)

Muffins:

My Favorite Banana Nut Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins   (From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins   (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins    (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)

Baked Coconut Pudding   (Something I worked out from my Aunt Sue's rice pudding recipe)

Tangy Lemon Pudding   (From Internet search)