Best Coconut Mug Cake With Coconut Whipped Cream And Tropical Fruit Recipes

COCONUT MUG CAKE

Coconut Mug Cake image

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

Ingredients

1/4 cup flour
2 Tablespoons granulated sugar
2 Tablespoons sweetened shredded coconut
1/4 teaspoon baking powder
1/4 cup skim milk
2 Tablespoons butter, melted
1/2 teaspoon coconut extract

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

WHITE CHOCOLATE AND COCONUT MUG CAKE

White Chocolate and Coconut Mug Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 15m

Yield 1 serving

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted and cooled
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Pinch kosher salt
1/2 cup moist vanilla boxed cake mix
1 tablespoon white chocolate chips
Coconut whipped cream, store-bought or homemade, recipe follows
Toasted coconut, for garnish
One 15.33-ounce can coconut milk, refrigerated
2 tablespoons confectioners' sugar

Steps:

In a bowl, whisk together the milk, butter, vanilla and salt. Add the cake mix and whisk until no lumps remain. Add the chocolate chips and pour into a microwave-safe mug. Microwave on high until puffed up and firm, about 2 minutes 10 seconds. Let cool for 5 minutes.
Top the cake with coconut whipped cream and toasted coconut.
Open the can of coconut milk, scoop out the solid coconut cream on top and put in a stand mixer with the sugar. Beat on high until stiff peaks form, 5 to 10 minutes.