German Chocolate Layer Cake

45 Mins30 Mins2 Hours 30 MinsLevel: Medium
gluten free chocolate layer cake


Combine 1 ½ cups sugar, ¾ cup butter/oil, 1 ½ tsp. vanilla, 4 egg yolks, and coconut milk in a pan over medium heat. Bring to a simmer; cook until thick, approx 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill icing until firm.

Heat oven to 350° Grease three 20-22cm round cake pans with butter; line bottoms with baking paper circles. Grease paper; set aside.

Put chocolate into a small bowl; pour in ½ cup boiling water; let sit for 1 minute. Stir until smooth; set aside.

In a standing mixer, beat remaining butter/oil until fluffy (the oil won’t go as fluffy as butter); add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add HGG baking mix and buttermilk until just combined; set batter aside.

Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25–30 minutes. Let cakes cool; ice the top of each cake and assemble, leaving the sides bare.



  • 2 x HGG chocolate baking mix
  • 1 1/2 cup sugar
  • 1 3⁄4 cups unsalted butter, softened or coconut oil
  • 2 1⁄2 tsp. vanilla extract
  • 8 large egg yolks
  • 340g coconut milk
  • 1 1⁄2 cups roughly chopped pecans
  • 200g shredded coconut
  • 170g dark chocolate chopped
  • 1 cup buttermilk (to make buttermilk simply add one tbs of lemon juice or vinegar to milk of your choice and let sit for 5-10 min at room temp)
  • 4 large egg whites

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