Normally a rich and indulgent dessert, German chocolate cake is made with a delicious coconut-pecan frosting that makes it every bit as satisfying as the dark chocolate cake layers. This skinny version is lightened up with healthy ingredients without compromising taste.
Typically, German chocolate cake is made with all the usual cake ingredients like white flour, butter or oil, table sugar, and a frosting rich with sweetened coconut and evaporated milk.
This skinny German chocolate cake recipe is made with healthier alternatives like avocado, coconut sugar, coconut flour, and unsweetened coconut flakes. Each of these substitutes is just as delicious and works very well to maintain the moistness and tenderness of a classic German chocolate cake.
It’s important to note that if you’re planning to make this chocolate cake for a special occasion that you plan accordingly. Once the cake is frosted, the cake will need to be refrigerated for at least 6 hours, preferably overnight.
By chilling the cake in the fridge, you’ll ensure that the irresistible coconut-pecan frosting on this German chocolate cake has enough time to thicken up. This will help you get neat, clean slices when you actually serve the cake.
If you want even more awesome flavor in this cake, feel free to toast your coconut flakes and pecans in the oven prior to incorporating them into the frosting. This will just increase the depth of flavor in the frosting and bring out a stronger, nuttier flavor.