GERMAN COFFEE CAKE
by Claudine

2 cups almond butter (I used Maranatha’s raw organic almond butter)
1 cup pure honey
6 large eggs
1 teaspoon baking soda
1 teaspoon pure vanilla
1 teaspoon almond extract
¼ cup very strong coffee or coffee concentrate*

Break eggs in very large bowl.
Add vanilla and almond extracts, baking soda, honey, and beat thoroughly.
Add almond butter, mix all ingredients.
Pour into 2 9-inch round cake pans lined with parchment paper rounds and greased on the sides.
Bake in a 300 degree preheated oven for about 40 minutes, or until toothpick inserted in center comes out clean.
Cool.

Caramel-Coconut Icing
1 C honey
3/4 C Butter
½ cup dripped half and half yogurt

Heat these 3 ingredients to boil frequently stirring (a heavy saucepan is best).
Boil for 2-6 minutes, depending on how caramelized you like your icing, constantly stirring to be sure ingredients are well blended. Remove from burner.

Add:
1 tsp Vanilla
1 tsp Baking Soda

The mixture will bubble up when these 2 ingredients are added.
Stir the mixture well, then add:
1 ½ cup unsweetened shredded coconut
1 cup chopped walnuts

Stir, and let it cool slightly before icing your cake.

To frost cake:
Stack 2 layers on top of each other, spreading icing in between, and use serrated knife to make edges even before frosting sides.
Keep refrigerated, but bring to room temperature before cutting and serving.

* I make my coffee concentrate in a coffee toddy, but I think espresso or 2-3 Folger’s coffee bags steeped in ¼ cup boiling water would work also. The coffee flavor gives it a nice brownness and flavor. I think you could serve this and pull it off as “the real thing”.