Introduction
The mug cake phenomenon revolutionized how we satisfy sudden dessert cravings, offering single-serving indulgence in minutes. This ‘Mug Coconut Cake’ takes that convenience and transports you straight to the tropics. Unlike traditional baking which requires lengthy preparation and cleanup, this recipe delivers a moist, fluffy, and intensely coconut-flavored cake in under five minutes using just a microwave. It’s perfect for a quick evening treat, a dorm room dessert, or anytime you need a taste of sunshine without the fuss.
Ingredients
- 4 tablespoons (60g) All-Purpose Flour
- 3 tablespoons (45g) Granulated Sugar
- 1/2 teaspoon Baking Powder
- Pinch of Salt
- 3 tablespoons (45ml) Milk or Coconut Milk (for extra flavor)
- 1 teaspoon (5ml) Neutral Oil (like canola or vegetable) or melted unsalted butter
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons (30g) Shredded Sweetened Coconut (plus extra for topping)
Step-by-step Preparation
- Combine Dry Ingredients: In a standard 12-ounce microwave-safe mug, combine the flour, granulated sugar, baking powder, and salt. Use a small fork or whisk to thoroughly mix the ingredients, ensuring the baking powder is evenly distributed. This prevents pockets of unmixed flour.
- Add Wet Ingredients: Pour in the milk (or coconut milk), oil/melted butter, and vanilla extract. Mix gently until the ingredients are just combined.
Tip: Do not overmix! Overmixing develops gluten, which results in a tough, rubbery cake. Stop mixing once you no longer see streaks of dry flour.
- Fold in Coconut: Gently fold in the two tablespoons of shredded coconut. If the batter seems too thick, add an extra teaspoon of milk. Sprinkle a small amount of extra coconut on top of the batter before cooking.
- Microwave: Place the mug in the center of the microwave. Cook on high power for 60 to 90 seconds.
Tip: Microwave wattages vary significantly. Start with 60 seconds. If the top is still wet or sticky, continue microwaving in 10-second intervals until the cake looks set and springs back slightly when touched. Do not overcook, or the cake will be dry.
- Rest and Serve: Carefully remove the hot mug using oven mitts. Allow the cake to cool in the mug for 2-3 minutes before eating. This resting period allows the internal steam to finish cooking the center and sets the structure.
Nutritional Information
This recipe yields one serving. Approximate nutritional facts (without extra toppings like glaze or ice cream) are: Calories: 380-420 kcal; Total Fat: 15g; Carbohydrates: 60g; Protein: 5g. The use of coconut milk and shredded coconut provides healthy medium-chain triglycerides (MCTs) and dietary fiber, aiding in digestion and providing sustained energy.
Storage
Mug cakes are best enjoyed immediately, as their texture can quickly become dense and dry upon cooling. If you must store leftovers, cover the mug tightly with plastic wrap and refrigerate for up to 24 hours. To reheat, microwave for 10-15 seconds on medium power, though the fresh, moist texture will be difficult to restore.
Conclusion
This Mug Coconut Cake is the ultimate fast fix for a tropical craving. For an elevated experience, top the warm cake with a simple coconut glaze (powdered sugar mixed with a teaspoon of coconut milk) or a scoop of vanilla bean ice cream. For a bright variation, add a teaspoon of fresh lime zest to the batter for a ‘Coconut-Lime’ cake. Enjoy this delightful, single-serving slice of paradise!