Ingredients
This is your perfect fix for when you want cake now—and coconut is calling your name. It’s rich, soft, and made with simple ingredients you probably already have.
Ingredients (For 1 generous serving)
4 tablespoons all-purpose flour
2 tablespoons shredded coconut (sweetened or unsweetened)
2 tablespoons sugar or sweetener of choice
¼ teaspoon baking powder
1 egg
2 tablespoons milk (dairy or non-dairy)
1 tablespoon vegetable oil or melted butter
¼ teaspoon vanilla extract
Optional: A dash of coconut extract for extra coconutty flavor
Want it extra moist? Add 1 tablespoon of Greek yogurt or sour cream to the batter!
Single-Serving Coconut Mug Cake
Quick, fluffy, and packed with coconut flavor—this mug cake is your go-to when a sweet craving strikes!
Directions
- Mix Dry Ingredients: In a microwave-safe mug (at least 8 oz), whisk together the flour, shredded coconut, sugar, and baking powder.
- Add Wet Ingredients: Crack in the egg, then add milk, oil (or melted butter), vanilla, and coconut extract (if using). Mix well until smooth. (For extra moisture, stir in Greek yogurt or sour cream now.)
- Microwave: Cook on high for 1 minute 10 seconds to 1 minute 30 seconds (microwaves vary—check at 1 min). The cake should be set but still slightly moist on top.
- Cool & Enjoy: Let it sit for 1 minute (it’ll keep cooking a bit), then dig in!
Variations
For a tropical twist, mix in a tablespoon of crushed pineapple (drained) or a few diced mango pieces.
If you love chocolate, fold in a tablespoon of chocolate chips or a drizzle of Nutella before microwaving.
For a dairy-free or vegan version, swap the egg for ¼ cup mashed banana or applesauce, use almond or coconut milk, and replace butter with coconut oil.
The texture will be slightly denser but still delicious!
Tips for the Best Mug Cake
- Don’t overmix! Stir just until combined to keep the cake tender.
- Adjust sweetness based on your coconut—if using sweetened coconut, reduce sugar slightly.
- Microwave power varies, so start checking at 1 minute to avoid overcooking. If needed, add 10-second bursts.
For a bakery-style finish, sprinkle extra shredded coconut on top before microwaving. If you prefer a golden-brown crust, broil the cooked cake in the oven for 1-2 minutes (keep an eye on it!).
How to Store
Since mug cakes are best fresh, this single-serving recipe is meant to be enjoyed immediately.
However, if you have leftovers (unlikely!), cover the mug with plastic wrap and refrigerate for up to 1 day. Reheat for 10-15 seconds before eating.
For longer storage, you can freeze the baked cake in an airtight container for up to 1 week. Thaw in the fridge and warm in the microwave for 20-30 seconds. Note: The texture may be slightly denser after freezing.
Conclusion
This coconut mug cake is the ultimate quick dessert—easy, customizable, and ready in minutes. The fluffy texture and rich coconut flavor make it feel indulgent, yet it’s simple enough for everyday cravings.
Whether you enjoy it plain or dressed up with toppings, this recipe is a foolproof way to satisfy your sweet tooth. Keep the ingredients on hand, and you’ll never be without a cozy, delicious treat! Happy microwaving!