Number of serving: 4
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/3 cup vegetable oil
1 teaspoon distilled white vinegar
1 cup water OR 1 double shot espresso + water to equal 1 cup
White sugar 1 1/4 cup organic
1 teaspoon vanilla extract
1/3 cup cornstarch mixed with 1/4 cup water until smooth
2 1/2 cups coconut grated sweet
1 1/2 cup chopped pecans
Comments:
I made this frosting last night and it was excellent! Next time I will use brown sugar instead of white to get the rich carmel color of the non-vegan version. Instead of her recipe, I did the 7-up Duncan Heinz German Choc Cake mix. DELISH!
Terrific recipe!!!''the frosting came out great! I made it for my non vegan coworkers..they loved it!!..I will make plenty more ..and with the holidays coming....PERFECT TIMING!!!!
Tastes just like regular German Chocolate cake, but without the high calorie butter, eggs or milk. Thank you for the wonderful recipe
Amazing
all my non vegan friends LOVED it
I doubled the recipe and made a beautiful and delicious two-layer cake! Such an easy recipe, too! No need to double the frosting, btw - I had a ton left over. Luckily, it was good enough to eat with a spoon like pudding