Kirbie's Cravings

Triple Coconut Mug Cake

photo of a 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.

close-up photo of a spoonful of Triple Coconut Mug Cake
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.
close-up photo of the topping

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 including a Lime Coconut Mug Cake which is so easy to make.

I also wrote a book* on mug cakes!

 *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

photo of a coconut mug cake

Triple Coconut Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Triple Coconut Mug Cake. If you love coconut, this is the cake for you.


  • 1 tbsp solid coconut oil
  • 1/2 tbsp vegetable oil (see note)
  • 2 1/2 tbsp fat free milk (see note)
  • 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


  • 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.
  • 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).


  • I found that if you only using coconut oil, the cake comes out a little dry which is why this recipe uses both vegetable and coconut oil.
  • Usually other milks work for my recipes but I found when I tried using whole milk, the recipe came out too dry so I recommend fat-free milk.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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27 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.

  8. This is my favorite cake, however I’m type 2 diabetic & have to watch my carbs. Any idea what they are in this cake. Looks like I might be able to have a bite but once I got started I’d eat the whole thing which is a no-no.

    • sorry I don’t have that information. I’d suggest looking for a nutritional website that provides recipe/ingredient analysis

  9. This mug cake had the best texture of any (and there have been a lot) that I have tried. Very fluffy and moist! The only thing I changed was to use cashew milk instead of nonfat milk, because I only had full fat milk otherwise. I would have prefered it a tad sweeter, so next time I’ll try adding a smidgen more sugar and hope it doesn’t mess with the texture too much. Thanks for the recipe!

  10. Will this recipe turn out good if i multiply it to make a big 8 inch cake ?

    • No, this recipe is designed specifically to be one serving for the microwave. For a full cake you would have to make a lot of adjustments as well as adding eggs for the cake’s structure.

  11. My version of this recipe uses self-rising flour instead of regular + baking powder. Also, I have found that 2tbsp half/half milk and 3tbsp of canned coconut milk will result in a delicious slightly moist mug cake (microwaved for 2 minutes, 20 seconds at 600W).

    That being said, I didn’t realise there was a diffirence between canned coconut milk and drinkable coconut milk until i went ahead and actually bought canned XD. Thank you for this recipe, it satisfies my need for coconut cake EVERY TIME.

  12. Would Almond milk work in place of fat free milk?

  13. what is your recipe for coconut whipped cream?

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