About This Recipe

Coconut mug cake has a warmth and tropical fragrance that distinguishes it from the other mug cakes in this collection. The toasted sweetness of the coconut permeates the sponge during the brief cooking time, and the lime glaze applied while the cake is still warm provides the sharp citrus contrast that the richness of the coconut needs to prevent it from becoming cloying.

Coconut extract is the ingredient that most dramatically intensifies the coconut flavour. Desiccated coconut alone provides texture and a mild coconut flavour. A half teaspoon of coconut extract, available in the baking aisle of most supermarkets, amplifies that flavour to something much more clearly and intensely tropical. It is a small addition with a large impact.

Toasting the desiccated coconut briefly in a dry pan for two minutes before adding it to the batter is optional but produces a noticeably better, nuttier, more caramelised coconut flavour. The mug cake is excellent without this step and the extra two minutes may not be worth it on a weeknight. On a weekend when you want to make something slightly special, it is worth the additional effort.

History and Origins

Coconut became widely used in Western baking in the late 19th century as desiccated coconut became commercially available. It became associated with tropical-themed baking and summer desserts across Britain, America, and Australia. The combination of coconut with lime is a natural pairing found in Caribbean and Southeast Asian cooking traditions that was adopted into Western baking in the latter half of the 20th century.

Why It Is Fast To Make

Microwave cooking. Desiccated coconut needs no preparation. Lime glaze takes 30 seconds

Microwave Coconut Cake

Recipe by By butter u0026 berriesCourse: Cake

Servings

1

servings

Prep time

3

minutes

Cooking time

2

minutes

Calories

410

kcal

Ingredients

• •t3 tbsp unsalted butter melted

• •t3 tbsp white sugar

• •t1 large egg

• •t3 tbsp self-raising flour

• •t2 tbsp desiccated coconut

• •t1 tbsp coconut milk or regular milk

• •t0.5 tsp coconut extract

• •tPinch of salt

• •tFor glaze: 2 tbsp icing sugar and 1 tbsp fresh lime juice

Directions

• Melt butter in a large mug for 30 seconds.
• Add sugar, egg, milk and coconut extract. Beat with a fork.
• Add flour, desiccated coconut and salt. Mix until just combined.
• Microwave on high for 70 to 90 seconds until just set.
• Mix icing sugar and lime juice. Pour over warm cake immediately.
• Eat while warm.

Notes

• Coconut extract is the key ingredient for genuine coconut flavour intensity. Do not skip it.
  Apply the lime glaze while the cake is still hot so it soaks into the surface slightly.
  A pinch of lime zest in the glaze intensifies the lime flavour significantly.
  Toast the desiccated coconut in a dry pan for 2 minutes before adding for a richer, nuttier flavour.

Make Ahead Tips

Too fast for advance preparation. Make fresh each time.

Storage and Serving

Eat immediately. Does not store well. Make fresh in five minutes.

Variations and Substitutions

Add a tablespoon of pineapple jam to the batter for a pina colada version. Replace lime glaze with a mango puree topping. Add white chocolate chips to the batter alongside the coconut. Use passion fruit juice in the glaze instead of lime.

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