I got my King Arthur Flour catalog today and they had this great recipe that I tried and it turned out wonderful. Just wanted to share. The orginial recipe is here, http://www.kingarthurflour.com/recipes/german-chocolate-sheet-cake-recipe
I changed the topping ingredients to be corn,and dairy free. The rest of the instructions are straight from King Arthur's recipe.
Bake your favorite chocolate cake. I use Cherrybrook Kitchen Chocolate Cake Mix, and Gluten Free Pantry Decadent Chocolate Cake Mix on a regular basis. * (they do contain xanthan gum ---possible corn).
1 cup light brown sugar
1 Tablespoon + 2 tsp arrowroot starch
1/4 tsp salt
3 Tablespoon of Earth Balance Palm Shortening
3/4 cup coconut milk
2 Tablespoon agave syrup
1 teaspoon vanilla
1 1/2 cup toasted shredded coconut
1 1/2 cup toasted chopped pecans.
To make the topping: Whisk together the brown sugar, arrowroot starch, and salt until thoroughly combined.
Melt the shortening in a medium-sized saucepan; stir in the milk, brown sugar mixture, and agave syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly, about 1 to 2 mintues. Remove from the heat and stir in the vanilla, coconut, and pecans. Let it cool, and then spread the topping onto the cool cake. Let the whole cake rest at room temperature until the topping sets.