Paleo German Chocolate Cake

With my birthday coming up in a few days, I really had a craving for a once a year special in my life, German Chocolate Cake! (ok- 3 times a year special because both my father and father-in-law are obsessed too...)  I went looking for a Paleo recipe to satisfy my urge for that coco-nutty-goodness!  I found a few great recipes, and this is what I finished with.  The cake ended up being more bitter than I was expecting, but the frosting definitely compensated for that!

If you haven't noticed from my lack of baked goods- I am not a baker.  But this definitely passed the "non-paleo friends food test" last night.

Paleo German Chocolate Cake

This Recipe is:
Gluten-Free
Dairy-Free
Paleo
NOT whole30 approved! :(
Vegetarian (if you eat eggs)

Servings: 12-16 good sized slices

Buy all this: Cause no way you already have it all in your kitchen!
Cake:
¾ cup coconut flour, sifted
½ cup 100% cacao powder (I used Hershey's)
1 teaspoon sea salt
1 teaspoon baking soda
10 eggs
1 cup EVOO
1 ½ cups agave nectar
1 tablespoon vanilla extract

Frosting:
1 cup light coconut milk
1 cup agave nectar
pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 cup coconut oil
1 ½ cups unsweetened shredded coconut
1 cup unsweetened shredded coconut1 ½ cups pecans, toasted and finely chopped

Put aside some time.. like a full day ... and then:
1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave and vanilla
3. Add dry ingredients into the large bowl and continue to blend
4. Oil two 9-inch round cake pans and dust with coconut flour
5. Pour batter into pans and bake at 350° for 30-45 minutes
6. Remove from oven, allow to cool completely then remove from pans

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. With pot on low heat, very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes (or longer), until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy, then stir in 1 1/2c shredded coconut and pecans.
8. Spread frosting over cake and serve.  Sprinkle remaining coconut on top