Cook time: 55min. Prep time: 25min. Servings 12

Ingredients

German chocolate cake

1 cup vegan unsalted butter, softened

1 cup coconut sugar

4 tsp pure vanilla extract

2 tsp lemon juice

1/2 cup arrowroot powder

3 tbsp unsweetened cocoa powder

1 cup blanched almond flour

1/2 cup coconut flour

1 1/2 tsp baking soda

1/2 tsp salt

6 eggs

1 1/4 cup full fat coconut milk

5 oz dark chocolate, finely chopped

Frosting

1 cup pecans halves, coarsely chopped

1 cup unsweetened shredded coconut

1/4 cup vegan unsalted butter

1 14oz can full fat coconut milk

6 tbsp coconut sugar

3 tbsp maple sugar

3 large egg yolks

1/2 tsp pure vanilla extract

1/4 tsp salt

Instructions

1. Preheat the oven to 325°F. Lightly grease three 6 by 3-inch cake pans with palm shortening and place a round piece of parchment paper at the bottom of each pan.
2. On two separate trays lined with parchment paper, toast coconut and pecans for the frosting, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully — coconut and nuts can quickly burn if left in a minute too long. Remove from the oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl. Set aside.
3. Warm the coconut milk in a saucepan over medium heat for 3 to 5 minutes. Remove from the heat and stir in the chocolate pieces.
4. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric handheld mixer, beat the egg whites until soft peaks form when the beater is lifted. Transfer the egg whites to a bowl and set aside.
5. Cream together the butter, coconut sugar, vanilla, and lemon juice on medium speed for 1 minute. Add the eggs yolks, one at a time, mixing well after each addition.
6. Whisk together the arrowroot, almond flour, cocoa powder, coconut flour, baking soda, and salt in a small bowl. Alternate adding the dry mixture and the coconut milk-chocolate mixture to the mixer bowl until fully incorporated, mixing after each addition on medium-high speed. Gently fold in the egg whites with a rubber spatula.
7. Divide the batter evenly between the prepared pans.
8. Bake for 40 to 45 minutes on the center rack, until a toothpick inserted into the center of the cakes comes out clean.
9. Cool the cakes on a wire rack for 1 hour, then use a knife to gently release the cakes from the sides of the pans. Flip the pans over to release the cakes and cool overnight right side up before frosting.
10. While the cakes bake, prepare the filling: In a medium saucepan, bring coconut milk to a boil. Simmer on medium-high heat for 20 minutes, stirring frequently, until it has thickened slightly and reduced by half.
11. Add the coconut sugar, maple sugar, butter, and salt over medium heat, until the sugar is smooth. Add the egg yolks and cook over medium-low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in the pecans and the coconut, vanilla, and salt; let cool overnight. The frosting will thicken as it cools to room temperature.
12. To assemble the cake, set one layer on a cake stand or plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.