One of my favorite desserts before GAPS was German Chocolate Cake with Coconut Pecan Frosting. My husband and I were talking about our Valentine’s Day meal that I like to make every year and he mentioned German Chocolate Cake. I decided to try and come up with a version that would be suitable and acceptable on GAPS. This frosting is pretty sweet, and tastes very much like the real thing. I would recommend pairing it with cake or cupcakes that are not super sweet so that they balance each other out.
Coconut Pecan Frosting
- 1/4 cup coconut cream (this is the cream that hardens and rises to the top of canned full fat coconut milk)
- 4 T. butter
- 3 T. honey
- 2 egg yolks, beaten
- 1/2 t. vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
This recipe makes enough to cover 6 cupcakes.
Add the coconut cream and honey to a shallow pan and begin to heat on medium heat. When the coconut cream, butter, and honey are melted, mix together with a whisk and add the beaten egg yolks and vanilla extract.
Bring to a boil and stir constantly with a whisk for 5 to 7 minutes. The frosting will begin to thicken and the color will turn darker. Take a whiff of the boiling mixture and you will also notice it has started to smell like caramel.
Remove from heat and allow to sit for ten minutes. Do not stir once you remove it from the heat! The mixture will separate completely if you disturb it before chilling. Place the pan into the refrigerator and allow to chill completely.
Remove from the refrigerator and stir in the pecans and flaked coconut. The mixture will be very stiff. Allow to come to room temperature before spreading on cupcakes or a single layer cake.
These were a huge hit with my family. My husband said they were delicious, and both boys complimented me highly. Considering that my husband and youngest son both still eat sugar laden foods, that is a good indicator that these would pass muster with other non-GAPS palates.
By the way, the cake recipe I used is here: Starlene’s Polka-Dot Chocolate Cake. Shirley at Gluten Free Easily hosted this recipe for me before we knew that Dr. Natasha had okayed baking soda for cooking. I reduced the honey to 1/4 cup in the cake recipe because this frosting is so sweet. The less sweet cake with the very sweet frosting was a perfect taste.
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