I developed this microwave coconut mug cake for Food Network’s The Kitchen. If you’re anything like me (impatient, with a sweet tooth so big it rides shotgun) this is an awesome recipe to keep in your back pocket. This cake is ready so fast you can make it during a commercial break. Plus you can substitute the tropical fruit with almost anything your heart desires. (And yes, for me, that will almost always mean chocolate.)
A big thanks to Katie Lee, Jeff Mauro, Geoffrey Zacharian, Marcela Valladolid and Sunny Anderson for having me on their Stove Free Summer episode!
- 1/3 cup angel flake coconut sweetened
- 1 egg, beaten
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/3 cup coconut cream
- 1 tablespoon sour cream
- 6 tablespoons self rising flour
For coconut mug cake: If you don’t like the taste of coconut leave it out of the batter. You can use a brown banana and a tablespoon of sugar instead.
For tropical fruit salad: You need about 2 to 2.5 cups of fresh tropical fruit, finely diced. If tropical fruit are not available in your market you can substitute canned tropical fruit salad in passion fruit syrup or any of your favorite fresh fruit or berries.3 champagne mangoes, small dice
For coconut whipped cream: If you don’t like the taste of coconut you can just leave it out. Substitute 1 teaspoon vanilla and 1 tablespoon of confectioner’s sugar.
- Scatter 1/3 cup of sweetened angel flake coconut over a microwave safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave for an additional 1 to 2 minutes, until golden.
- While the coconut flakes toast, mix together the diced tropical fruit, the passion fruit pulp, lime zest and juice, honey and chopped mint.
- In a medium bowl mix together the melted butter, 1 beaten egg, 1/2 teaspoon vanilla extract, 1/3 cup coconut cream, and 1 tablespoon sour cream and mix thoroughly.
- Mix in the 6 tablespoons of self rising flour. When batter is smooth, mix in most of the toasted coconut flake, setting aside 1 tablespoon for garnish.
- Butter 2 of the 4 10 oz mugs. I keep old butter wrappers in the fridge exactly for this purpose. Lightly dust the bottoms and sides with flour.
- Split the mixture evenly between the two mugs. Microwave each cake for 2 to 2.5 minutes until the center springs back to the touch.
- While the cakes cook, whip 1 cup heavy cream to soft peaks and then add 1/3 cup coconut cream. Whip to stiff peaks.
- When cakes have cooled (about 2 minutes), run a knife around the rim to release them. Take them cakes out of the mugs and cut each cake into four rounds.
- In a clean mug, layer one round of cake, drizzle it with some of the macerated juices from the fruit salad. Top the cake with fruit salad and then two tablespoons of whipped cream. Build a second layer. Garnish the whipped cream with toasted coconut flakes and lime zest. Repeat the layering process in the three other mugs. This trifle can and should be refrigerated for ultimate refreshment, but don’t let it sit more than a day as the cake will get soggy. Buen provecho!