A soft, moist, and tropical-inspired coconut mug cake made with coconut milk and shredded coconut. Eggless, quick to make, and ready in just 2 minutes — perfect for coconut lovers!
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In a microwave-safe mug, add flour, sugar, shredded coconut, baking powder, and salt. Mix well.
Add coconut milk, oil, and vanilla extract. Stir until smooth and lump-free. Scrape the sides of the mug so everything combines evenly.
Microwave for 70–80 seconds depending on microwave power. The cake should rise and look set on top but still soft inside.
Let it rest for 1 minute before topping.
Add glaze, whipped cream, or toasted coconut on top. Serve warm and enjoy!
Pair with a scoop of vanilla ice cream, drizzle of caramel sauce, or a cup of hot coffee for a delightful experience.
Try powdered sugar dusting, chocolate drizzle, or even a cinnamon glaze for variation.
Use oat flour for a healthier twist, almond milk instead of coconut milk, or honey/maple syrup instead of sugar.
If the cake turns rubbery, reduce cooking time. If undercooked, microwave 10–15 seconds more. Too dry? Add 1 tsp extra coconut milk next time.
Best eaten fresh. Can be refrigerated for up to 12 hours; reheat for 10 seconds before serving.
Can I make this mug cake without coconut milk?
Yes! You can substitute with regular milk, almond milk, or oat milk — but coconut milk gives the richest flavor.
How long does it stay fresh?
Best eaten warm and fresh. If needed, store in the fridge up to 12 hours and reheat for 10–15 seconds.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Add 1 tablespoon of chocolate chips, chopped nuts, or even dried fruit for extra flavor.
Can I bake this in an oven instead of a microwave?
Yes. Pour the batter into an oven-safe ramekin and bake at 180°C (350°F) for 12–15 minutes until set.
Why did my mug cake turn out rubbery?
It was likely overcooked. Start with 70 seconds in the microwave, then add extra time in 10-second bursts if needed.
Can I make this gluten-free?
Yes. Substitute with a 1:1 gluten-free flour blend. Oat flour also works, though the texture may be softer.
Can I make this vegan?
It’s already egg-free! Just use coconut oil instead of dairy-based oil and keep the coconut cream topping dairy-free.
What kind of mug should I use?
A microwave-safe mug that holds at least 12–14 ounces (to prevent overflow). Avoid thin glass mugs that heat unevenly.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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