Gluten Free Coconut Cream Chocolate Cake – a delicious recipe with eggs, warm water, butter, milk, sugar, marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix as directed on the back of box.Pour batter into a large cake pan, but bake for regular allotted time specified on box for cake pans.( The eggs, water and butter are the ingredients needed for the chocolate El Peto cake mix. If you are using a different package make cake as directed on back of box. Keep in mind tho that the nutrition facts may differ as a result.).
2
While cake is baking, mix together milk,sugar, and marshmallows in a saucepan, heat until marshmallows are melted. Remove from heat and add coconut.
3
Spread marshmallow mixture over WARM cake.
4
Then drizzle your favourite chocolate icing over top.
5
(Optional)- I love coconut, so I also like to sprinkle a little coconut on top of finished cake.
1328
kcal
Calories
81
g
Fat
129
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 g gluten-free chocolate cake mix (I use El Peto), 4 eggs, 2/3 cup warm water, 2/3 cup butter, and more.
Yes, Gluten Free Coconut Cream Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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