Gluten-Free CAKE!!

Husband's birthday is today! To celebrate, I wanted to bake him a gluten-free cake, so that I could enjoy it with him. I found this fantastic recipe at Elana's Pantry, which is a wonderful organic, gluten-free recipe and information source!
Now, I did adapt the recipe in several ways, to use what I had on hand, and to make it "German Chocolate"-ish. The more coconut, the better!! Here is my version:

Gluten-Free Chocolate Cake with Chocolate Frosting

¾ cup coconut flour, sifted
¼ cup cocoa powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup coconut oil
1 ½ cups agave nectar*
1 tablespoon vanilla extract

In a small bowl combine flour, cocoa, salt and baking soda.
In a large bowl of mixer, using the balloon whisk attachment, blend eggs, oil, agave nectar*, and vanilla.
Add dry ingredients into large bowl and continue to blend.
Oil (2) 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 325° for 35-40 minutes.
Remove from oven, allow to cool completely then remove from pans.
Frost and serve.

"German" Chocolate Frosting
1 cup flaked (unsweetened) coconut soaked overnight in apple juice
1 cup Ghirardelli bittersweet chocolate chips
½ cup coconut oil
2 tablespoons agave nectar*
1 tablespoon vanilla extract
pinch celtic sea salt

In a small saucepan over very low heat, melt chocolate chips and coconut oil.
Stir in agave, vanilla, salt, and soaked coconut.
Place frosting in freezer for 15-25 minutes to cool.
Remove from freezer and whip frosting in the mixer with the whisk attachment until it is thick and fluffy.
Frost over cake.
Serve!

Photos can be seen at my Picasa site!

IMPORTANT FURTHER UPDATE: (2/13/10) Use turbinado sugar, honey, or maybe maple syrup, but not the agave nectar. I have since found out that agave nectar has more of the processed sort of fructose (versus the good stuff in fresh fruit) than the evil High Fructose Corn Syrup. Stay FAR FAR AWAY from it.