And Now, An Individual Serving of Coconut: Coconut Microwave Mug Cake

With the Coconut Lime Piecaken and the Coconut Chocolate Chip Snack Cake with Coconut Glaze, you probably think I am coconut obsessed. And I admit: I am. But I promise this will be the last coconut post for awhile, and we will be moving on to new and different ingredients to be obsessed with! Now on the topic of a Coconut Mug Cake… One great thing about this individual dessert (besides the trillion other reasons), is that it is dairy free! Using coconut milk is a great way to make dessert options dairy free and an awesome method for adding extra flavor! This little cake packs a big punch of coconut: coconut milk and shredded coconut are in the batter, and if you wish, the cake is topped with coconut whipped cream and extra shredded coconut!









First off, make the batter (like any other mug cake recipe). Of course it is super simple and quick: Whisk together flour, baking powder, sugar, coconut milk, oil, and shredded coconut! Done!









Pop it in the microwave and BAM! Instant mug cake!









If you want to be extra fancy, go on and top with coconut whipped cream and sprinkle on some extra shredded coconut. Yum!









Coconut Microwave Mug Cake

  • 1/4 c. whole-wheat pastry flour/white whole-wheat flour/all-purpose flour
  • 1/4 tsp baking powder
  • 1 Tbsp granulated sugar
  • 3 Tbsp full-fat coconut milk
  • 1/2 Tbsp vegetable oil
  • 1 1/2 Tbsp unsweetened shredded coconut
  • 2 Tbsp heavy whipping cream

Coconut Whipped Cream (optional):

  • 2 Tbsp heavy whipping cream
  • 2 Tbsp coconut cream
  • 1 tsp granulated sugar

Topping (optional):

  • 1/2 Tbsp shredded coconut
  1. Combine all ingredients in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
  2. Cook in microwave for ~1 min. If cake is not done, heat an additional 15 sec. Let cake cool a few min.
  3. If desired, place the whipping cream, coconut cream, and sugar in a bowl and use a handheld mixer on high speed until peaks form. Top the cake with the coconut whipped cream and sprinkle the shredded coconut on top. Cake is best consumed while still warm or within a few hours of being cooked.



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