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.
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).
Triple Coconut Mug Cake
- 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.