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My sister and I absolutely love coconut and with a birthday in the family just a few days away, it was a perfect excuse to make a German Chocolate Cake/Cupcakes. The recipe for the chocolate cake is so easy and tastes incredible; it should come out moist and melt in your mouth :) I don’t really like using cupcake liners, but you can… just be careful not to cook them too long because they will stick to the sides. As a fun treat, you can cut a circle out of the top of the cupcake and fill it with frosting, then put the top back on and frost. Enjoy and keep reading for the recipe….


Ingredients for cake portion:

1½ cups all-purpose flour

1 cup white sugar

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt (I don’t like salt, so I use a little less)

1/3 cup vegetable oil (you can use canola if needed)

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

1 cup water OR 1 double shot espresso + water to equal 1 cup (I haven’t tried the espresso shot yet)


(1) Preheat oven to 350°F. Lightly grease one 9×5 inch loaf pan, or if making cupcakes, use liners. 

(2) Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix (with a hand mixer or KitchenAid) together until smooth.

(3) Pour into prepared pan (bake on bottom rack at 350°F for 30-45 minutes), or cupcake pans (mini cupcakes take about 10 minutes and regular sized take about 15 minutes). Remove from oven and allow to cool.

Now time to prep the frosting

1 cup plain soymilk

1/3 cup coconut milk (may use lite coconut milk, but I like the real stuff)

1¼ cups sugar

1 teaspoon vanilla extract

1/3 cup cornstarch mixed with 1/4 cup water until smooth (stir fast b/c it will be hard at first)

2½ cups sweetened flaked coconut (I prefer plain shredded coconut)

1½ cups chopped pecans

(4) In a medium saucepan, mix the soymilk, coconut milk, sugar, and vanilla together. Add the cornstarch mixture and cook over medium-high heat, stirring constantly, until mixture boils and thickens. Cook for one minute after it boils. Remove from heat and stir in coconut and pecans.

(5) Allow to cool for about 10 minutes (mixture should still be warm) before spreading on cake.

(6) Enjoy!!