You want a quick coconut cake in just 5 minutes? Perfect! We can make a microwave mug cake version that’s moist, fluffy, and coconutty.
5-Minute Coconut Mug Cake
Servings: 1–2
Ingredients:
- 4 tbsp all-purpose flour
- 2 tbsp sugar (or adjust to taste)
- 1/4 tsp baking powder
- Pinch of salt
- 2 tbsp coconut milk (or any milk)
- 1 tbsp vegetable oil or melted butter
- 1/2 tsp vanilla extract
- 1 tbsp shredded coconut (plus extra for topping)
Instructions:
- Mix dry ingredients:
- In a microwave-safe mug or small bowl, combine flour, sugar, baking powder, salt, and shredded coconut.
- Add wet ingredients:
- Stir in coconut milk, oil, and vanilla extract until smooth.
- Microwave:
- Microwave on high for 90 seconds to 2 minutes, depending on your microwave. Cake should rise and be set in the middle.
- Serve:
- Let it cool 1–2 minutes. Sprinkle extra shredded coconut on top or drizzle with a little coconut cream.
💡 Tips:
- For a richer flavor, add 1 tbsp cream cheese frosting or 1/2 tsp coconut extract.
- Don’t overcook—the cake will continue to set after microwaving.
- You can double the recipe for 2 servings using a larger mug or small microwave-safe bowl.
If you want, I can also give a 5-minute “baked-style” coconut cake using an oven-ready mug method that’s slightly fluffier but still ultra-fast.
Do you want me to do that?
