When I went home for the holidays I was determined to make as much good food for my family as possible. They definitely gave me that opportunity and they were so interested in everything I did in the kitchen. My first goal of the trip, though, was to make this German Chocolate Cake for my dad since it’s his favorite traditional-box-set cake.
This recipe is really basic and simple and that’s why I love it. There is nothing special or particularly difficult about it! My only wish was that I had packed my mini spring form pans with me because this cake turned out enormous and because it’s so dense it was difficult to finish.
As far as flavor, it was spot on and perfect. My mom, brother and I are chocolate lovers so we rejoiced in the dense, chocolatey nature of the dessert. My dad, on the other hand, doesn’t like chocolate too much. He loved this anyway, because it also has the caramel and coconut flavors that everyone loves.
German Chocolate Cake
For the cake:
- 1 cup medjool dates, soaked and pitted
- 1 cup shredded coconut, unsweetened
- 1/4 cup water, approximate
- 1 t vanilla
For the cake:
- Combine everything in a food processor and process until a dough forms. I like to leave it chunky.
- Put half the dough in a spring form pan lined with parchment paper, and press down until even.
- Use the parchment paper to lift the layer and place onto your serving dish.
- Repeat this step with the second half of the dough, and layer over the frosting.
- Place the dates, vanilla, and a little bit of water in a food processor and process until a paste forms.
- Stop and scrape down the sides as needed.
- Dump the paste into a bowl and mix with the shredded coconut.
- On the first layer of the cake, spread half of the frosting.
- Add another layer of cake, repeated the instructions for the first layer.
- Add another layer of frosting.