Home The RecipesSweets & SnacksCakes & Desserts Quick and Easy Coconut Mud Cake

Quick and Easy Coconut Mud Cake

82 comments

Quick and Easy Coconut Mud Cake


note – this recipe requires high powered blending. 

Coconut Mud Cake

  • 4 cups desiccated coconut
  • 1 1/2 cups coconut milk
  • 1/2 cup honey*
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 6 eggs
  • 2/3 cup coconut flour
  1. Preheat your oven to 175°C or 350°F. Grease and line a 20cm square or round cake tin.
  2. Place the desiccated coconut into your processor and blend at high speed until the coconut is turning to butter or a smooth thick paste. You will need a high power processor for this. If after a few minutes it doesn’t seem to be happening you can add a tablespoon or two of the coconut milk and see if that helps.
  3. Once the coconut is smooth add the remaining ingredients and blend to combine. Spoon the mixture into your prepared tin, it will be very thick. Use your hands to level the top.
  4. Bake the cake for 45 minutes or until an inserted skewer comes out cleanly. Remove the cake from the oven and cool in the tin for 20 minutes before transferring to a cooling rack. Cool completely prior to cutting.
  5. Slice. Serve. Eat and enjoy.

*you can sub the honey with rice malt syrup if you prefer

If desired you can ice the cake with either of the icing outlined at the bottom of this (delicious!) recipe.

Rate this recipe
recipe image
Recipe
Quick and Easy Coconut Mud Cake
Published
Rating
3.51star1star1star1stargray Based on 103 Review(s)

82 comments
0

Recipes Books

You may also like

82 comments

nashina January 27, 2015 - 10:43 pm

If someone does not have a powerful blender, could they replace the 4 cups of desiccated coconut with coconut butter if they can get it?

Reply
Belinda January 28, 2015 - 4:18 pm

Yes, as you are essentially are making coconut butter, but I could not tell you how much 4 cups of dessicated coconut yields as a butter, sorry. Will try and make soon so I can tell you though 🙂

Reply
nashina January 28, 2015 - 5:21 pm

Thank you so much, that would be much appreciated.

Reply
Jill January 29, 2015 - 12:17 am

Four cups of coconut makes one cup of coconut butter.

Reply
nashina January 29, 2015 - 5:45 pm

Thank you so much, that is great to know.

Reply
Bianca Slade January 31, 2015 - 9:25 am

Yes, 1 cup of coconut butter should also work. x

Reply
Fiona Durante January 27, 2015 - 10:54 pm

I had my baby girl at 28.5 weeks gestation. I was so very lucky that i got to have a steroid injection prior to her arrival to help develop her lungs. Certainly not what you plan. But my little girl slept and grew, slept and grew and slept and grew. She was little for so long – it was a precious time. She is now a very healthy 12 year old. I wish your friend all the best and hope her baby sleeps and grows too and develops into the healthy beautiful young girl she is meant to be.

Reply
littleums January 28, 2015 - 11:38 am

Seconding this comment! For me it was my niece, so I don’t know how scary it must be for the parents, but my niece is a healthy, happy 8 year old after being born at 28 weeks and spending many months in intensive care. She is a bit smaller than the average kid, but healthy as can be. It’s a very tough time, but the medical system is so much better at dealing with this, and most babies born after 28 weeks survive and ultimately thrive.

Reply
Bianca Slade January 31, 2015 - 9:29 am

Thank YOU! xxxxx

Reply
Bianca Slade January 31, 2015 - 9:26 am

That is such a lovely story to hear and I am sure it will bring comfort to my friend. Thank you so much for sharing. It must have been an incredibly difficult time. xx

Reply
Donna gallagher January 28, 2015 - 1:55 am

My Grandson was born at 25 weeks and 1day…..he was 810 grams…..he is nearly 20 months old now…..it was touch and go for many weeks, but tell your Friend that Michael’s Mother told him over and over and over to just relax and keep calm….that was his job…to just keep calm and relax, and if he did that, than everything would work itself out……. Michael is a very calm little boy, and despite several heart stopping moments, dire predictions and seemingly impossible hurdles, he is now well, healthy, and starting to catch up those milestones and rope them in. Michael’s Mummy got the prescription right….take in the information from the Drs and Nurses, put that information into a box and shelve it into a recess of your mind IF.you need to revisit it, then just get on with telling that precious Bub to just keep calm….that’s all she has to do, and everything will be ok. I’m not downplaying how hard it is going to be, but the important thing is to remind that Bub just to breathe in, and breathe out….keep calm and relax. Thoughts and prayers with this little one. Donna G.
PS….I often think of that “1 day’…….it may have made the difference to Michael….but trust the neonatal staff….they are awesome Angels at work in our hospitals….the unsung Heroes of our communities…..so many little ones saved every week….. Emmily told me that during a very recent visit to hospital for a minor operation, the first Doctor she saw remembered Michael straight away and greeted him with a hug and a barrage of questions about how he was getting on….awesome people doing awesome things….hang on Bub

Reply
Bianca Slade January 31, 2015 - 9:29 am

Thank YOU so much for sharing your story. I really appreciate it and I am sure my friend will too. It must have been a very frightening time for your family, I am glad little Michael is well, it sounds like he is surrounded by love. x

Reply
Belinda January 28, 2015 - 11:53 am

Bianca, I LOVE your site and making your recipes and I am wondering if you could please also include the weights for ingredients as I am using a thermomix and it would make it all that much simpler again if you possibly would consider.
Many thanks, Belinda x

Reply
Bianca Slade January 31, 2015 - 9:33 am

Hi Belinda, thank you. I am sorry I just seldom think to do this. I go into a bit of a zone when I am creating recipes, half the time I am lucky to even get them written down…..

Reply
Belinda February 5, 2015 - 9:38 am

Haha, grateful that you do get pen to paper and share with us as they are amazing !!

Reply
Bianca Slade February 7, 2015 - 8:46 am

Thank YOU. I am glad you are enjoying the things I share. xx

Reply
Libby March 13, 2015 - 1:17 am

The best thing to do is make the recipe once, weighing the ingredients as they are put in to the Thermo and write them down. It’s what I do 🙂

Reply
New-to-baking February 1, 2015 - 9:53 am

Hello! I’m new to baking generally (as I’ve discovered my son is lactose intolerant and possibly gluten as well), so excuse my ignorance. When you say ‘turn the cake’ so you mean flip it out of the tin? Or do you mean change it’s position in the oven (ie move the front to the back). Thanks. New-to-baking-trying-to-be-a-good-mum.

Reply
Shebb February 1, 2015 - 10:29 am

Hey New-to-baking, I believe Bianca means to change its position in the oven as you described. 🙂

Reply
New-to-baking February 1, 2015 - 1:57 pm

Thank you!

Reply
Bianca Slade February 7, 2015 - 8:19 am

Change its position in the oven. I hope you enjoy it. x

Reply
New-to-baking February 1, 2015 - 9:54 am

…and is coconut flour easy to get hold of?

Reply
Katie English February 6, 2015 - 1:00 pm

Yes – any health store will stock it.

Reply
Bianca Slade February 7, 2015 - 8:20 am

Sure is. It is readily available in the health food section of the supermarket or from health food stores, co-ops, online etc

Reply
Katie English February 6, 2015 - 1:06 pm

I was in the room when my grand daughter was born at just a little under 27 weeks gestation. Yes, it is a very scary time and, as a grand parent, I held my breath as I was so scared for my son and daughter-in-law. The team in the hospital (Auckland Hospital) were absolutely amazing and all the things we were told she would not do, she actually did. She was strong and determined. Yes, we had scary moments in the hospital and she survived through them all. She was seemingly soooo very tiny – 1.063kgs at birth – and now a very healthy and happy almost 8 year old. She is tall for her age, hardly ever sick and a bundle of happiness and joy. Your friend will find her way and relax into simply being a Mum eventually – it is so what we do not expect. I trust and hope that her little one will be fine and be home soon. (Normally on their predicted birth / due date). The doctors, pediatricians and nurses are wonderful so they are all in very good hands.

Reply
Bianca Slade February 7, 2015 - 8:55 am

Thank YOU so much for sharing your story. I am sorry for all your family went through but pleased you have had such wonderful care and a perfect end result. Thanks again for taking the time to write.

Reply
Shannon Mary Smith February 7, 2015 - 4:08 pm

YUM – thank you so much Bianca! I made this for the second time yesturday and added about 4-5 heaped desert spoons of Cacao and a touch more honey – Devine! Also i had ran out of cocnut flour from last time and used almond meal instead.

Reply
Bianca Slade February 12, 2015 - 11:50 am

Perfect!!!! Thank YOU so much! I really appreciate the feedback, I am glad you are enjoying the recipe.

Reply
Clarissa March 9, 2015 - 4:31 pm

I have a store bought coconut butter that I like to use and I don’t have a food processor. I wondering about amounts: Would I need four cups of coconut butter for this recipe? Thank you.

Reply
Bianca Slade March 13, 2015 - 5:22 pm

One cup should work well. I hope you enjoy it. x

Reply
Caity March 10, 2015 - 11:08 am

Hi Bianca, thanks so much for posting so many beautiful recipes! My 21st is coming up in a couple weeks and because there will be about 65/70 people coming, there are a mix of food allergies. I myself am dairy free, plus there are a few guests who are gluten or wheat free. Many of your cake recipes fit this criteria, but I was wondering if you had a recommendation as to what cake might be best? (I looked at the coconut mud, coffee pecan and carrot cakes). It only needs to feed 20 or so, as we will have other regular cakes too. Thanks so much!!! 😀

Reply
Bianca Slade March 13, 2015 - 5:27 pm

Hi Caity,
All that you suggested would be great but I would recommend the 5 ingredient mud cake if this suits you. If you are using the 85% dark choc (which is dairy free) perhaps increase the sweetener by a tablespoon. All of the ones you mentioned are very popular so I think you will be fine with whichever one you choose. I hope you have a great party! Bianca

Reply
Jess March 13, 2015 - 3:05 pm

Hey, just wondering if you have a fructose friendly alternative? Thanks 🙂

Reply
Bianca Slade March 15, 2015 - 7:34 am

Hi Jess, if it is just the honey that is a problem you can sub it with rice malt syrup if that suits you?

Reply
Leah March 18, 2015 - 9:35 pm

I used xylitol and it was just as good

Reply
Tanya March 14, 2015 - 6:36 am

Hi, this looks amazing! Do you think it would work ok in cupcakes? And how long would you cook them for?
Thankyou 🙂

Reply
Jann March 14, 2015 - 8:45 am

Hi Bianca do you have any idea what the carb countof tthis cake would be? Thank you! Can’t wait to try it 🙂

Reply
Bex March 17, 2015 - 9:28 pm

This recipe deserves 10 stars out of 5! Sensational!

Reply
Bianca Slade March 18, 2015 - 7:43 am

Love it!!! Thank you Bex, I am glad you enjoyed it! I really appreciate the feedback. x

Reply
Christine Martin March 19, 2015 - 2:29 pm

This was another hit, I made it for the kindy cake sale and not only was it sold for $20 but it was pretty much eaten then and there!! Thanks for making me look like such a great cook Bianca!

Reply
Bianca Slade March 20, 2015 - 5:48 pm

Oh that is great to hear!!!!! Thank YOU so much!! I really appreciate the feedback and I am glad the cake was enjoyed. x

Reply
Chantal Lenferna Dela Motte April 28, 2015 - 7:40 pm

Tried this cake this weekend to test it for Lilly-Ann’s 7th birthday. It was so yummy and moist.

Reply
Bianca Slade May 2, 2015 - 10:31 am

Thank YOU so much! I really appreciate the feedback. I am glad it was enjoyed. x

Reply
Danae Sinclair August 12, 2015 - 6:03 pm

Beautiful. Any idea of how many carbs in a slice (I have gestational diabetes and looking for baby shower cake that I can actually eat)

Reply
Bianca Slade August 28, 2015 - 11:04 am

I am sorry I am not able to help with that one. x

Reply
Kat J February 22, 2016 - 1:46 pm

Hello – I made this cake yesterday but as per my usual form. I did not have honey so I replaced the 5 tablespoons of honey with 100g of Natvia. To compensate for the additional “dry” ingredient, I added a further 60ml (1/4c) of coconut milk. It probably was a little wetter than it was supposed to be but it still cooked for 1 hour at the prescribed temp. The final cake was more sponge like (crumbly) and truer to a coconut cake in texture however… it didn’t matter as it was still YUM! Thanks again (and one day I promise to make a recipe with a review with no amends) 🙂

Reply
Rachel Thrupp May 2, 2016 - 4:04 pm

Has anybody tried subbing the honey for maple syrup? Does it work?

Reply
Bianca Slade May 9, 2016 - 8:41 pm

I think that will be fine. I hope you enjoy it. x

Reply
Joyce August 20, 2016 - 12:54 am

Hi Bianca, I noticed you topped the cake with a lovely frosting. Do you have a recipe or what would you recommend as a topping? It looks so beautiful, I can’t wait to try this cake! Thanks so much.

Reply
Bianca Slade September 12, 2016 - 11:50 am

Thank YOU!! I toped the cake with full fat cream cheese blended with honey. If you want a dairy free version the icing on the no bake carrot cake works well. I hope this helps. I hope you enjoy the cake! B. x

Reply
jacque August 22, 2016 - 8:59 am

Is a nutri bullet high powered enough? I don’t want to start this to find it won’t work. Thanks

Reply
Bianca Slade September 12, 2016 - 11:57 am

I haven’t used a nutri bullet but this recipe really does require high power. Have you ever made coconut butter in the nutri bullet? If so, it should be fine.

Reply
Carlie September 7, 2016 - 11:22 am

Yum, going to try this one today. Thanks for the inspiration! x

Reply
Bianca Slade September 12, 2016 - 4:31 pm

No worries! I hope you enjoy it. x

Reply
Ethan Gladman September 8, 2016 - 3:28 pm

What have you used as icing? Mines in the oven now ????????????????

Reply
Bianca Slade September 12, 2016 - 4:32 pm

I used a mix of cream cheese and honey. If you would like a dairy free version the icing on the no bake carrot cake works well x

Reply
Aithne October 6, 2016 - 11:03 am

Not sure why this is filed as “vegan” when it has eggs and honey. I came across this recipe after clicking the vegan tag. Are all the vegan tagged recipes on here not actually vegan?

Reply
Bianca Slade October 13, 2016 - 7:57 pm

I am so sorry about that! I have now fixed it. If you see any others please let me know and I will fix them. Bianca

Reply
eva January 14, 2017 - 3:49 am

I’m loving your site and made the pumpkin bread the other day and it was delicious! I’d like to make this one, but have a question. Is desiccated coconut the same as coconut flour? I’ve never heard of desiccated coconut before so pardon my ignorance. I’m new to backing gluten free. Thank you!

Reply
Ginger January 15, 2017 - 3:41 am

shredded coconut

Reply
Alex Le Fevre January 19, 2017 - 3:49 pm

Desiccated is the next level down of pulverisation – shredded coconut (for the purposes of this recipe) would take a bit more blending.

Reply
Bianca Slade January 15, 2017 - 8:43 pm

Hi Eva, thank you and no need to say sorry. Desiccated coconut is dried, unsweetened coconut. Does that help?

Reply
eva January 16, 2017 - 1:55 pm

Yes, thank you!

Reply
Tiana Ivison January 24, 2017 - 10:02 am

Hi Bianca, I’d like to make this cake for my son’s 1st birthday and wondered if it’s dense enough to hold fondant icing on top?

Reply
Donna Carey June 4, 2017 - 7:10 am

It is quite dense so I would think so

Reply
Alanna Piotrowski March 12, 2017 - 5:47 pm

Well I am sure this is delicious. Mine is baking currently. But I seem to have forgotten to include the eggs. Bahaha!

Reply
Bianca Slade April 2, 2017 - 12:19 pm

Oh no!!!

Reply
Maria March 13, 2017 - 2:51 pm

Hi there, Can I make this cake in advance and freeze it ?

Reply
Bianca Slade April 2, 2017 - 12:20 pm

Sure can x

Reply
Grain-free Cashew Coconut Mud Cake | Nourish Everyday May 12, 2017 - 7:53 am

[…] and coconut together into a mud cake base from the amazing Wholefood Simply (see her recipe for her Coconut Mud Cake here); I love her site and the simplicity of her recipes which focus on using natural […]

Reply
Julia June 2, 2017 - 12:36 am

Hello. This looks delicious and I’m actually planning my children’s joint birthday cake. It’s a large square tin (40x40cm) and I was going to sit a seperate heart shape cake on top. My question is, do you know if these ingredients are ok to double and should I decrease the temp and increase the time? Or just increase the time? And is it dense enough to put a smaller cake ontop?
Looking forward to your reply. ?

Reply
Ginger June 2, 2017 - 9:41 am

Sticking this in the oven now. I was out of desiccated coconut, so I subbed in coconut butter. Will report back!

Reply
Ginger June 2, 2017 - 11:00 am

Success! I only wish I had some strawberries to serve on top.

Reply
Sam June 2, 2017 - 5:27 pm

What a fab recipe! My son in dairy and soy free so this is perfect for us!
Question – does this recipe work with normal plain flour rather than coconut flour?

Reply
Sarah Rose June 3, 2017 - 8:47 pm

Very powerful words Bianca, so valuable to acknowledge that your friend is in a position that not many others experience. I clicked on your link for the delicious looking cake and appreciated your words- as someone who’s been there in similar shoes to your friend. People don’t know what to say & it seems there’s no ‘right words’. Thanks for being willing to try & finding some compassionate and encouraging words 🙂

Reply
Rhonda June 4, 2017 - 6:10 pm

Just wondering if you can freeze this cake

Reply
Kate Barden July 6, 2017 - 1:07 pm

Just wondering if it is possible to make this cake egg free as well? I was thinking of using 1/4 unsweetened applesauce for each egg, but not sure whether this would make the mixture to moist. Any thoughts?

Reply
Michelle Simpson April 28, 2018 - 9:42 pm

Hi. Just wondering did you try your egg free version? How did it turn out? Any hints you can give me?

Reply
Jodie November 7, 2017 - 6:52 pm

I struggles to get the coconut to a smooth consistency. Hoping it turns out ok.

Reply
Chantal Nel February 6, 2018 - 3:38 pm

Hi there. Thanks for the lovely recipe. I have just popped my first one in the oven. What did you use for your icing? It looks delicious!

Reply
Coconut Mud Cake – quick and easy! – ScandiMixer August 30, 2018 - 8:57 pm

[…] is a lovely little recipe, easy and quick, that I found on the amazing site, Wholefood Simply. I have adapted it for the Thermomix but the original requires only a strong food processor (you […]

Reply
Christina October 2, 2018 - 1:10 am

Is there a thermomix recipe for this cake at all

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.