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.
Servings: 1
Calories: 488kcal
Ingredients
- 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
Instructions
- 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.
Notes
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)
Nutrition
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