Coconut-in-the-Mud Cake

Coconut-in-the-mud Cake Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
15
Prep:
15 Min
Cook:
40 Min

Ingredients

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  • 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

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.

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About Coconut-in-the-Mud Cake

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




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