3.18.16
Has this week been endless for anyone else? I felt like I was pushing through molasses getting to the end. The only positive thing I can say about the fact that it should be dipping into chillier weather this weekend is it’s a perfect excuse to make yourself a mug cake! Cozy up and finally finish House of Cards, won’t you?!
I made this cake in my husband’s Anthro mug since I’ve mentioned before, he loves coconut cake. It seemed like the most appropriate mug choice, while also realizing that these Anthropologie mugs are the most ideal for making mug cakes. With such a wide space at the bottom of the mug, it’s easy to beat the ingredients together, and the cakes never overflow. 
My sister was in town visiting, so I roped her politely asked her to take some action shots while I finished the cake off.
The coconut flakes throughout give it a great refreshing taste, and pour chocolate sauce over anything and it’s going to up the ante, I was into it. It was delicious!
I don’t quite know what you’re waiting for, go make this mug cake and eat your feelings already!!!!
Coconut Mug Cake
Ingredients
For the Cake
- 1 oz butter, melted
- 1 egg
- 2 Tbsp sugar
- 1/2 tsp vanilla extract
- 1 Tbsp light cream
- 6 Tbsp flour
- 1/2 tsp baking powder
- 4 Tbsp grated or shredded coconut
For the Topping
- 5 or 6 small pieces of a chocolate bar
- 1/2 tsp canola oil
- finely shredded coconut
Instructions
For the Cake
- In a microwave safe mug, beat together egg, sugar, and vanilla with a fork until combined
- Add in cream, flour, baking powder, melted butter and coconut one by one, beating in each with a fork before adding the next
- Microwave for 1 minute 40 seconds
- While the cake cools, make topping
For the Topping
- In a microwave safe small bowl, melt the chocolate in 30 seconds bursts, stirring after each until fully melted
- Add in oil and stir to combine
- Pour chocolate over cake, then sprinkle with grated coconut
By Lene Knudsen
Adapted from Mug Cakes
