Real Recipes From Real Home Cooks ®

coconut-in-the-mud cake

(1 rating)
Recipe by
Patrece McCrary
Murfreesboro, TN

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.

(1 rating)
yield 15 serving(s)
prep time 15 Min
cook time 40 Min

Ingredients For coconut-in-the-mud cake

  • 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

How To Make coconut-in-the-mud cake

  • 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.

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