Super Moist German Chocolate Cake

1 ½ cups whole wheat flour

3 T. sifted carob powder

1 t. baking soda

1 c. Sucanat

1/2 t. sea salt
5 T. coconut oil

1 T. apple cider vinegar

1 T. vanilla

1 cup cold water

Put your flour into mixing bowl, add carob, baking soda, sugar and salt and mix well.Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar, into the next, pour the vanilla.Pour the water into the bowl, over all of this.Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9x9 inch baking pan.Bake at 350 for 30 minutes, test with fork.Can also be made into cupcakes, bake for 15 minutes.

Frosting:
1/2 c. coconut oil
3/4 c. organic cane sugar
1 1/2 c. shredded unsweetened coconut
1 cup chopped pecans
1/2 c. almond or rice milk
1 t. vanilla
Boil together all ingredients in a medium to large saucepan over medium high heat for 10 minutes, stirring constantly with a wooden or plastic spoon. Pour then spread on cake while frosting is still warm. Let set up for a few minutes before serving. (Sets up faster if you cover it and place it in the fridge.)