Coconut Mud Cake

By Robert Campbell – Master Baker OX RABBIT

This is has got to be one of my top flavour combinations, Dark Chocolate & Coconut.  I first came across it in a mud cake, back in 2013 when we were in LondonIain almost died when he saw this cake, but unfortunately, it wasn’t Gluten Free. So for his 30th Birthday I set about creating my own version of Coconut Mud Cake. 

Cafe in London.


  • 325gm Butter
  • 325gm Dark Chocolate (Min 70%)
  • 5 Eggs (Free Range 55gms)
  • 250gm Sour Cream 
  • 100ml Coconut Oil
  • 150gm Brown Sugar  
  • 150gm Coconut Sugar
  • 300gm Plain Flour (Can use Gluten Free Plain Flour)
  • 5gm Bi-carb
  • 5gm Baking Powder
  • 50gm Moist Coconut Flakes

Cake Tin Needed 24cm Springform

Prep time 15min

Baking Time 45-55min

Preheat oven to 165o 


  • In mixing bowl combine Brown Sugar, Coconut Sugar, Flour, Bicarb and Baking Powder.  Using a whisk to combine. 
  • In a microwave safe bowl melt butter and chocolate together.
  • Whisk eggs, sour cream and coconut oil until combined. 
  • Add all WET ingredients with DRY ingredients until combined. 
  • Mix in the moist coconut flakes.
  • Pour in to the cake pan, place in Oven.

OX`s Tips:

Line the sides of the cake pan to stop the sides from burning,

Place a sheet of baking paper of the top of the cake to stop the cake getting to hard and burnt on top.
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Style your cake how you like, For ours we added a little bit of fun. Because why not,
This we just kept simple.

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