Coconut Mug Cake

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Need to curb a sweet tooth? This Coconut Mug Cake is just the thing. With simple ingredients and two minutes you can have a moist coconut cake topped with whipped cream and toasted coconut to enjoy.  Dessert for one? Yes, please.  


Coconut Mug Cake

Coconut Mug Cake.  Just let that resonate for a minute.   

Picture this.  You’re at home, binging your favorite Netflix Show of the moment.  Then it strikes! The sweet tooth.  But you don’t have anything that is really tripping your trigger.  Then you remember … Michaela shared that little coconut cake for one — she promised me that all of the ingredients were easy ones I would have on hand.  She even said it only took a couple of minutes to make!   

As you rush to find the recipe 

Netflix asks “Are you still watching?” (why must they judge like that? — YES I am still watching. Yes, I haven’t moved from my chair. Zip it, Netflix! ) You realize that you indeed DO have all of the ingredients right in your pantry.  You grab your favorite mug and get to making this perfectly moist coconut cake, portioned for one.  


Coconut Mug Cake - An Affair from the Heart

^ Love it??  Pin it! So you can find it when the mood strikes! ^


Of course — it doesn’t HAVE to be a dessert for one! It makes a great Date Night In dessert for you and your honey to enjoy together.   In fact, I think it’s a fantastic Valentine dessert, don’t you?  Especially in these sweet mugs I picked up at Tuesday Morning.  


Ingredients in Coconut Mug Cake:

  • butter
  • flour
  • sugar
  • coconut extract
  • coconut flakes
  • baking powder
  • whipped cream and toasted coconut for topping


Making these mug cakes is a snap! I mixed everything up in a separate bowl, but honestly, if you don’t want to wash the extra dish,  make them in the mug.  I melted the butter in the bowl first and then used a tiny whisk to mix the rest of the ingredients in. 


Coconut Mug Cake

Pop it in then microwave for about 90 seconds and let it cool slightly before topping with whipped cream and toasted coconut.  



Coconut Mug Cake



If I want to make a mug cake, I know right where to go for the recipe! Madi, at Mildly Meandering has so many to choose from, and they are all superb!!


Freaky Friday

When I was assigned Madi’s page for this round of Freaky Friday, I knew exactly what I wanted to make! 


What is Freaky Friday? 

Well, it’s a group I host,  full of talented food blogger friends.  Five times per year we swap blogs and cook/bake from our assigned website. All of it, done in secret, and on the chosen Friday we all reveal our recipes at the same time.  Everyone finds fun in seeing who had your blog, and what they chose to make.  It’s also super fun to get to choose something to make of their’s, albeit difficult most of the time! That was no different this time. 

Even though I knew I wanted to make a mug cake — it was which mug cake to make? (she currently had TEN of them!)  Actually, I made two,  her Vanilla Mug Cake and her Coconut Mug Cake.  I let my youngest daughter choose which one I would make for today.  I did take a whole lot of time though to peruse her site.  She has some amazing Asian inspired recipes, and is a master at Udon, and her Japanese Cucumber Salad is happening soon!  Two other recipes of Madi’s that are on my must make list are her Fluffernutter Cookies and her Apple Fritter Monkey Bread.



Coconut Mug Cake

Coconut Mug Cake

I did make a couple of choices based on what I had on hand.  Madi used unsweetened coconut in her cake, and I had sweetened coconut flakes.  Either way, you can’t lose. 

If you want to cut back on the sugar, use the unsweetened, and opt for honey or a sugar substitute in place of the white sugar I chose.   This cake turns out so perfect and moist.  It’s packed with coconut flavor from the cake to the topping.  

I used canned whipped cream to make my life really easy.  If you decide to make your own, add a dash of coconut extract to the whipped cream! YUM! 

One of my FAVORITE frostings I have ever made is my Coconut Cream Cheese Whipped Cream Frosting! It’s so good, it’s hard to not eat it by the spoonful before it gets to the cake!

Toasting coconut is actually really simple, too.  So don’t skip that part!  I have a How To Toast Coconut post for you to look at, but all I did was toss a healthy pinch of sweetened coconut flakes into a small skillet and turned it on low.

I toasted it while I mixed up the cake and microwaved it.  Then I was ready to add it to the top when the whipped cream went on.  Of course, if you are planning ahead to make these, like for that date night we talked about? Then do this step ahead.  


Coconut Mug Cake

Grab a spoon and dig in!


More Delicious Coconut Desserts:


Please be sure to check out Mildly Meandering, and browse through all of her recipes, read about her adventures as an English student at Michigan Tech,  and keep up with her home life at one of the snowiest universities in the US,  with her hedgehog, Sir Humphrey Pricklemeister, as well as her globetrotting travels.  You will just love her.  I know that I do!



Take a look at all of our Winter Freaky Friday Recipes:



See ALL of my Past Freaky Friday Recipes Here

Coconut Mug Cake

Time to get to making this coconut mug cake in minutes!  M.


overhead Coconut Mug Cake
4.63 from 43 votes
Print Recipe

Coconut Mug Cake

Need to curb a sweet tooth? This Coconut Mug Cake the perfect dessert for one. Moist coconut cake topped with whipped cream and toasted coconut, in minutes. 
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Cuisine: American
Keyword: Coconut Mug Cake for one
Servings: 1
Calories: 488kcal
Author: Michaela Kenkel


  • 1/4 cup flour
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons sweetened shredded coconut
  • 1/4 teaspoon baking powder
  • 1/4 cup skim milk
  • 2 Tablespoons butter melted
  • 1/2 teaspoon coconut extract


  • In a small bowl, melt butter in the microwave.
  • Whisk in flour, baking powder, coconut, sugar, extract and milk.
  • Place cup in microwave and cook for 1 1/2-2 minutes. (mine was done in a minute and a half)
  • Cool slightly and top with whipped cream or ice cream and toasted coconut.


You can cut back on the sugar by simply reducing the amount or by using honey or sugar substitute and unsweetened coconut. It's also delicious with Vanilla Almond milk!
Toasted Coconut and Whipped cream or ice cream for serving (optional)


Serving: 1g | Calories: 488kcal | Carbohydrates: 58g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 364mg | Fiber: 2g | Sugar: 33g

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  1. I’ll have to add this mug cake to my collection! I usually go for chocolate, but wow this sounds really amazing!

    1. I never set the temperature, just the time. My microwave has a 1700 w input and a 1000 w output. Not sure that helps? I would just keep an eye on it the first time.

  2. Absolutely delicious! Beautiful recipe, very simple. I made it sugar free by substituting the sugar for monk fruit sweetener, and gluten free by using coconut flour, still tasted great. Also surely that nutrition fact sheet is wrong, there can’t possibly be over a thousand calories in a serving???

    1. I am so happy that you liked it!! I am here to tell you the app for the nutrition is always wonky. That is why I always say it’s not guaranteed accurate! 😉

  3. Hi, The recipe looks delicious and I’m planning to make it tomorrow for breakfast I’m just hoping that the calories are not 1175 and 89gr of sugars for 1 cupcake! Do you have the nutrition data per cup by any chance? thanks!!

    1. I don’t have that information. The Nutrition calculator on the site can vary tremendously on ingredients, that is why I say I can’t guarantee the accuracy. I am sorry! There are lots of nutrition calculators online, maybe you can plug in your specific ingredients and see how they measure up? I’m sorry I am not of more help.

  4. 5 stars
    I switched coconut for almond extract and I used coconut milk in lieu of dairy milk.. super yummy like a warm pudding or tres leche cake in texture!

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