Coconut Mug Cake Recipes
COCONUT MUG CAKE
Need to curb a sweet tooth? This Coconut Mug Cake the perfect dessert for one. Moist coconut cake topped with whipped cream and toasted coconut, in minutes.
Provided by Michaela Kenkel
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, melt butter in the microwave.
- Whisk in flour, baking powder, coconut, sugar, extract and milk.
- Place cup in microwave and cook for 1 1/2-2 minutes. (mine was done in a minute and a half)
- Cool slightly and top with whipped cream or ice cream and toasted coconut.
Nutrition Facts : Calories 488 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 364 milligrams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
COCONUT MUG CAKE WITH COCONUT WHIPPED CREAM AND TROPICAL FRUIT
Steps:
- For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
- While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
- In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
- Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
- For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
- Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!
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- In an oversized microwave safe mug (must hold at least 12 oz), scoop in the coconut oil. Microwave for about 20 seconds and then whisk until it becomes liquid and chunks dissolve.
- Add in vegetable oil. milk, coconut milk. Then add in flour, sugar and baking powder. Stir with a small whisk until batter is completely smooth. Add in coconut flakes and stir a few times.
- Microwave cake for approximately 1 minute and 30 seconds. Top of cake should be dry to the touch. Careful not to cook the cake too long. Let cake cool a few minutes before serving as is, or garnishing.
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