Chocolate Coconut Mug Cake Recipe

Name: Chocolate Coconut Mug Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons granulated sugar; 1/4 cup coconut milk; 2 tablespoons coconut oil melted; 1/4 teaspoon vanilla extract; 1/4 cup all purpose flour or 1-to-1 gluten free all-purpose flour; 3 tablespoons cocoa powder I used Dutch unprocessed; 1/4 teaspoon baking powder; 1 pinch salt; whipped cream Coconut, recipe below; coconut flakes Toasted; 14 1/2 ounces coconut milk chilled; 2 tablespoons powdered sugar optional

Servings: persons

2 tablespoons granulated sugar
1/4 cup coconut milk
2 tablespoons coconut oil melted
1/4 teaspoon vanilla extract
1/4 cup all purpose flour or 1-to-1 gluten free all-purpose flour
3 tablespoons cocoa powder I used Dutch unprocessed
1/4 teaspoon baking powder
1 pinch salt
whipped cream Coconut, recipe below
coconut flakes Toasted
14 1/2 ounces coconut milk chilled
2 tablespoons powdered sugar optional

1
In a small bowl, whisk together the sugar, coconut milk, coconut oil and vanilla extract. Add in the flour, cocoa powder, baking powder and salt. Mix until combined and batter is thick.
2
Transfer cake batter to a microwavable mug. Fill 3/4 or less to make room for the cake rising. Using your KitchenAid(R) Convection Microwave with High-Speed Cooking, microwave the mug for 60-70 seconds. A toothpick inserted into the center should come out almost clean.
3
Top cake with coconut whipped cream and coconut flakes.
4
Place the bowl and whisk attachment of your KitchenAid(R) Stand Mixer in the freezer for at least 10-15 minutes to chill.
5
Carefully open the chilled coconut milk cans. Be careful not to shake as you want the top layer. Once open, scoop out the top layer of each can and place into the bowl of the stand mixer.
6
Using the whisk attachment, whisk the coconut cream until soft peaks form, 3-4 minutes on medium speed. Add in the powdered sugar if using and whisk until stiff peaks form. Top the cake with the whipped coconut cream.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons granulated sugar, 1/4 cup coconut milk, 2 tablespoons coconut oil melted, 1/4 teaspoon vanilla extract, and more.

Yes, Chocolate Coconut Mug Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Coconut Mug Cake

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