7.30.16
The time has finally come! It is the final Mug Cake! (for now!) I held off making this one because a tropical mug cake would go so well with all the recipes I shared this week! So here’s the grand finale, a mug cake using coconut and pineapple and a touch of rum, because why not. I’ve had a lot of fun making these, going through the book and seeing what each new week would hold. I love how easy they are to make. I do think some of them are too dense and I encourage you to cut anywhere from 1/2 – 1 tbsp of flour from the recipe for a more moist cake. But use your judgement, if the batter looks too wet, add flour, it’s always easier to go forward than back.
It’s been a great endeavor to go through a recipe book and actually make everything. To see how they turn out, how they look in real life compared to the beautifully crafted photo in the book. And a good bunch of them came out pretty darn close. But I have reached a point where I am happy to move on from this series. I’m ready to start a new easy weekend chapter. I like the cocktails idea, I’m also throwing a couple other ideas around in my head to figure out which is the most feasible, affordable, and interesting. But without further ado, the final mug cake in the series.
I reduced the rum in this recipe. I’m a boozy chick but in this small cake, the original amount was even too much for me.
After eating the top of this guy, I thew on some ice cream, because ice cream goes with everything.
Thank you for taking this mug cake journey with me! It’s been so fun! Have a wonderful weekend and I can’t wait to share what I’m baking up for next week. We’re gonna a get a little crazy.
Tropical Mug Cake
Ingredients
- 1 oz butter, melted
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 Tbsp light cream
- 4 1/2 tbsp flour
- 2 Tbsp toasted coconut flakes
- 1/2 tsp baking powder
- 1 Tbsp pineapple, finely diced
- 1/2 tbsp rum
- extra pineapple and vanilla ice cream for garnish, if desired
Instructions
- In a microwave safe mug, add in egg, sugar and vanilla, beat with a fork until combined
- Add in one by one cream, flour, coconut, baking powder, melted butter, pineapple, and rum, beating in completely before adding in the next
- Microwave for 1 minute 50 seconds
- Allow to cool before enjoying
- Top with extra pineapple and ice cream if desired
By Lene Knudsen
Adapted from Mug Cakes
