Coconut-in-the-mud Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Coconut-in-the-Mud Cake

Patrece McCrary

By
@NoThyme2Cook

I found this recipe in Southern Living and modified it to fit a gluten and dairy free lifestyle. This is so delicious no one will ever suspect it is a special-diet recipe.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

15

Prep:

15 Min

Cook:

40 Min

Ingredients

1 c
chopped pecans
1 c
butter or coconut oil
4 oz
baking chocolate, semi-sweet
2 c
sugar
1 1/2 c
coconut flour (from health food store)
1/2 c
unsweetened cocoa
4
eggs, large
1 tsp
vanilla extract
3/4 tsp
salt
10 1/2 oz
bag miniature marshmallows

CHOCOLATE FROSTING

1/2 c
butter
1/3 c
cocoa, unsweetened
1/3 c
almond milk
2 c
powdered sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
Cake directions:
1. Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes until toasted.

2. Microwave 1 c. butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

3. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly roll pan.

4. Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until marshmallows are golden brown.

5. Drizzle warm cake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with toasted pecans.
2
Chocolate Frosting Directions:
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy