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So you've spent all of your energy making that perfect Thai green curry. Or maybe you actually decided to finally conquer that intricate Caribbean spicy chicken dish that you remembered so fondly from your last holiday. Whatever the case may be, you've nailed it…except for one thing. You still need a dessert.

Enter the 2-minute microwave Coconut Mug Cake. It's quick, it's easy, and it is the perfect complement to those exotic dishes that you've expended the lion's share of your culinary energy on.

This light, coconut and vanilla cake is the perfect finish to the tropical flavours of a Thai curry or a Caribbean salad, and your guests will not believe that you did it all in the microwave (that's if you even decide to tell them at all).

So go for it. It's easy, and once you've made one, you'll never look at making a dessert as a chore ever again.

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Step 1: Everything You Need…Right Here

The great thing about mug cakes is that you don't need a lot of any one ingredient, so it's perfect for intimate dinners for just a few people. This particular recipe lends itself well to adding your own creative twist; adding a hint of cardamom, nutmeg, or even white chocolate might soon become your signature dessert.

But let's start with the basics for now. Here's everything you'll need:

2 Tbsp sugar

3 Tbsp flour

1/2 tsp vanilla

1 Tbsp coconut milk

1 egg yolk

1 Tbsp coconut oil

1/4 tsp baking powder

grated coconut (optional, but highly recommended)

Step 2: Mix Your Ingredients

Separate out egg yolk and add warmed coconut oil (just until it liquifies), vanilla, baking powder, coconut milk, and sugar. Mix well.

Step 3: Gradually Add in the Flour

Gradually mix-in your flour until it is all incorporated into the mix, being careful not to over-mix.

Step 4: Put Your Mixture in the Microwave

Cook mixture in the microwave for 1 minute and 30 seconds at 700 watts. Keep a watchful eye on your mug cake. Less is more if you’re unsure.

How do you know when it's done? You want to look for the edges and top of the cake to be just starting to get dry.

If you want a touch of extra coco-nutty goodness, sprinkle grated coconut over the top and serve.

Step 5: Time to Serve…And Eat!

Serve, eat, and enjoy your delicious coconut-vanilla mug cake!

That's it. It really is that easy. Of course, if you're serving guests, we'd recommend that you put a few extra helpings in the microwave, just in case there's the inevitable request for seconds. And there will be…you can count on it.

This is truly one of the best mug cakes I've ever made. I'm lactose intolerant so the coconut milk is really nice. As a college student I don't have coconut oil readily available so instead I use 1 and 1/2 tablespoons of milk and no oil and it turns out really nice. I also only microwave it for 1 minute due to my microwave.
<p>Awesome! Substituted milk for coconut milk so I didn't have to open a can. Made a crust on bottom with leftover sugar cookies! I added a simple coconut buttercream: </p><p>2 tbsp butter</p><p>1 tablespoon coconut oil (solid- don't melt)</p><p>1/2 tsp vanilla</p><p>1/4 cup powdered sugar (and any extra needed- just add till right consistency is reached!)</p><p>Dumped cake out of mug, sliced in half, layered cake: icing, cake, icing, shredded coconut on top w/ chocolate topping. Was delicious:) Also could try a quick meringue with leftover egg whites! </p>
<p>Very delicious</p>
good job
I am a true coconut lover and easy mug cakes so this is absolutely perfect! Great jon
Yay! Thank you.
*job:)

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Bio: Obsessed with getting the tastiest food with the least effort necessary.
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