Whole Wheat German Chocolate Cake

• for cake
• cocoa powder↗1⁄2 cup
• boiling water1⁄2 cup
• butter↗1 cup
• agave nectar↗1 cup
• eggs, separated↗4
• vanilla↗1 teaspoon
• soft wheat flour↗2 cups
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• buttermilk↗1 cup
• for frosting
• milk↗1 cup
• agave nectar↗3⁄4 cup
• egg yolks, beaten↗3
• cup butter↗1⁄2
• teaspoon vanilla↗1
• cups unsweetened coconut, shredded↗1 1⁄3
• cup pecans, sliced↗1

Step-by-step instructions

1. 1

   For cake;

2. 2

   Mix water and coca powder; cool and set aside.

3. 3

   Cream butter and nectar (honey can be used instead).

4. 4

   Beat in Egg yolks.

5. 5

   Stir in Vanilla and chocolate. Set aside.

6. 6

   Mix Flour soda and salt and whisk to remove clumps.

7. 7

   Add to butter mixture alternating with butter milk, beginning and ending with flour.

8. 8

   With a had spatula, mix batter well.

9. 9

   Beat egg whites until stiff. Fold into batter.

10. 10

    Pour into 3 round cake pans, sprayed with Pam spray, or any other product.

11. 11

    Bake at 350 for 30 minutes. let cool and frost.

12. 12

    For frosting;.

13. 13

    Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.

14. 14

    Add pecans and coconut. Let cool.

15. 15

    Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).

16. 16

    Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!