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Throwdown's German Chocolate Cake With Coconut-Pecan-Cajeta Frosting, Chocolate Ganache And Coconut Whipped Cream Recipe

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Ingredients for 1 serving

3/4 teaspoon fine salt

1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)

8 ounces bittersweet chocolate, finely chopped

1 1/2 cups muscavado light brown sugar

1/4 cup coconut milk (recommended: cocoa Lopez)

8 ounces heavy cream

2 cups whole milk

1 1/2 cups cold heavy cream

3 large eggs

1/4 cup water

1 1/4 cups toasted, coarsely chopped pecans

1/8 teaspoon fine sea salt

2 teaspoons coconut rum, optional

1 1/4 cups sweetened coconut

1 1/2 cups buttermilk

1 cup goat's milk

3 teaspoons baking powder

2 tablespoons very cold unsalted butter, cut into small pieces

2 teaspoons pure vanilla extract

3/4 teaspoon baking soda

2 tablespoons light corn syrup

1 1/2 cups strongly brewed black coffee, at room temperature

2 tablespoons confectioners' sugar or granulated sugar

1/2 vanilla bean, split and seeds scraped

3/4 cup plus 1 tablespoon pure cane sugar

12 tablespoons unsalted butter, at room temperature, plus more for pans

1 teaspoon coconut rum

1 1/2 cups granulated sugar

1/2 cup lightly toasted sweetened coconut

2 1/4 cups all-purpose flour

ganache, recipe above

Cajeta filling, recipe above

1/2 teaspoon pure vanilla extract

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