4 large eggs, room temp
1 stick of unsalted butter, room temp
1/2 cup sour cream
1 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup oil
1 bar German chocolate, finely chopped
1 box vanilla pudding mix
1/2 cup Shipetaukin Coconut Flour
1 cup gluten free flour
3/4 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup cocoa powder
Coconut Pecan Icing
1 cup chopped pecans
6 oz evaporated milk
3/4 cup granulated sugar
6 Tbsp unsalted butter, room temp
3 egg yolks, room temp
1 cup shredded coconut
3/4 tsp vanilla
1) Preheat the oven to 350. Grease a bundt cake pan, or other cake pan of your choice.
2) In a large bowl, combine flours, vanilla pudding mix, salt, baking powder, baking soda and cocoa powder. Set aside.
3) In a medium mixing bowl, blend together butter, sugars, sour cream, egg, vanilla and chopped chocolate.
4) Fold wet ingredients into the dry until just combined. Add oil and mix until combined. Pour cake batter into the greased pan and bake for 50-60 minutes.
5) For the icing over medium heat, whisk together butter, sugar, evaporated milk and eggs. Cook until the mixture begins to boil and thicken, about 10 minutes. Remove from heat and mix in the coconut, pecans and vanilla. Cool before icing.
