Triple Coconut Mug Cake


Triple Coconut Mug Cake. If you love coconut, this is the cake for you.

It’s almost crazy how many different forms of coconut there are these days. Coconut milk, coconut creamer, coconut water, coconut oil, coconut sugar, coconut flakes. I briefly considered trying to make every ingredient in this cake coconut but that seemed too extreme. Plus, unless you have all the ingredients on hand, that’d be a lot of extra items you’d need.


My main reason for making this recipe was because I wanted to work with coconut oil. I’ve seen it in grocery stores, I’ve seen it become more common in recipes, but until now, I’ve never used it. I wish I had remembered to take some photos. I bought a small jar while grocery shopping and set about experimenting with it. I was surprised to find that it’s solid, like shortening. I had to heat it up to get it work with my recipe.

The coconut oil really adds another layer of coconut flavor to this recipe that is very enjoyable. It took me quite a long time to get this recipe right. We’re talking half a dozen trial runs and a whole lot of dirty mugs in my sink. And I was honestly getting a little sick of tasting them. But then this one came out and it was perfect. I had no issue finishing the whole thing.

If you really want to go coco crazy on this one, you can also use a dairy free coconut whipped cream frosting, but that will take some extra preparation time as you need to refrigerate your coconut milk overnight.

If you enjoy this recipe, I have an entire collection of mug cake recipes.

I also wrote a book on mug cakes!

 

Triple Coconut Mug Cake

Ingredients:

  • 1 tbsp solid coconut oil
  • 1/2 tbsp vegetable oil (I found that if you only using coconut oil, the cake comes out a little dry which is why this recipe uses both)
  • 2 1/2 tbsp fat free milk (usually other milks work for my recipes but I found when I tried using whole milk, the recipe came out too dry)
  • 2 tbsp canned coconut milk
  • 6 tbsp all purpose flour
  • 4 tsp granulated white sugar
  • 1/2 tsp baking powder
  • 1 tbsp sweetened coconut flakes, plus additional flakes for topping

 

Directions:

1. 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.

2. 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.

3. 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.

4. For toppings, you can either use regular whipped cream and some toasted coconut flakes or you can make a coconut whipped cream (but this will need preparation ahead of time).

All images and content are © Kirbie's Cravings.

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15 comments on “Triple Coconut Mug Cake”

  1. I’m always confused when recipes call for “coconut milk”, is it the drinkable kind like So Delicious brand in a carton or the canned coconut milk used for cooking curry and stuff?

    • good question. I’m going to add that to the recipe. I used canned coconut milk for this, but I think the drinking kind might work too

      • No the drinking kind has extra water, coconut milk is the tinned kind for cooking much more coconut in it x

  2. This is a unique & interesting concept – something different to do, with respect to coconut. I will have to try.
    I like recipes w/ coconut milk .

  3. This mug cake looks devine! I LOVE coconut, although I’ve also never used coconut oil before. I actually didn’t realize it had a coconut flavor! 

  4. I loved the taste of it but it turned out very gummy. My only deviation was to use all coconut milk can that be why? So I poured on a little more coconut milk, topped with mangos and ate it like a trifle /pudding instead nomnom =)

    • yes that is definitely why. that’s why I used two diff kinds of milk because all coconut milk just didn’t come out right

  5. If i use unsweetened coconut , how much more sugar should i add?

  6. What kind of consistency should the batter be?? I follwed the recipe but the batter was really thick so I decided to add a bit more milk, which did not work out lol. The addition of salt takes the taste to a whole another level!! I try this again soon

  7. This is amazing! I didn’t read the recipe correctly and didn’t melt my coconut oil first, but it was very soft so it didn’t seem to affect anything I used Silk Coconut Milk in place of the fat free milk, but did use the canned coconut milk when called for. I didn’t have any coconut unfortunately and I’m sure it would have been even better if I had, but I still loved it! Thanks for posting.

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