Best 3 Coconut Mug Cake With Coconut Whipped Cream And Tropical Fruit Recipes

Escape to a tropical paradise with this delectable coconut mug cake, lovingly topped with a cloud-like coconut whipped cream and a vibrant array of tropical fruits. A symphony of flavors awaits you in this culinary masterpiece. The moist and fluffy cake, infused with the essence of coconut, melts in your mouth, complemented by the richness of the whipped cream. The explosion of tropical fruits adds a refreshing zest, transporting you to a sun-kissed beach. Indulge in this tropical delight and embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

WHITE CHOCOLATE AND COCONUT MUG CAKE

White Chocolate and Coconut Mug Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 15m

Yield 1 serving

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted and cooled
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Pinch kosher salt
1/2 cup moist vanilla boxed cake mix
1 tablespoon white chocolate chips
Coconut whipped cream, store-bought or homemade, recipe follows
Toasted coconut, for garnish
One 15.33-ounce can coconut milk, refrigerated
2 tablespoons confectioners' sugar

Steps:

In a bowl, whisk together the milk, butter, vanilla and salt. Add the cake mix and whisk until no lumps remain. Add the chocolate chips and pour into a microwave-safe mug. Microwave on high until puffed up and firm, about 2 minutes 10 seconds. Let cool for 5 minutes.
Top the cake with coconut whipped cream and toasted coconut.
Open the can of coconut milk, scoop out the solid coconut cream on top and put in a stand mixer with the sugar. Beat on high until stiff peaks form, 5 to 10 minutes.

COCONUT MUG CAKE

Coconut Mug Cake image

Need to curb a sweet tooth? This Coconut Mug Cake the perfect dessert for one. Moist coconut cake topped with whipped cream and toasted coconut, in minutes.

Provided by Michaela Kenkel

Time 5m

Number Of Ingredients 7

Ingredients

1/4 cup flour
2 Tablespoons granulated sugar
2 Tablespoons sweetened shredded coconut
1/4 teaspoon baking powder
1/4 cup skim milk
2 Tablespoons butter, melted
1/2 teaspoon coconut extract

Steps:

In a small bowl, melt butter in the microwave.
Whisk in flour, baking powder, coconut, sugar, extract and milk.
Place cup in microwave and cook for 1 1/2-2 minutes. (mine was done in a minute and a half)
Cool slightly and top with whipped cream or ice cream and toasted coconut.

Nutrition Facts : Calories 488 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 364 milligrams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

COASTAL COCONUT CREAM CAKE

Coastal Coconut Cream Cake image

This is my son's county fair cake. He was awarded a top-10 prize and auctioned his coconut cream cake off for big bucks! -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 25

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 teaspoons coconut extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup canned coconut milk
1/2 cup cream of coconut
1/4 cup sweetened shredded coconut
FILLING:
1 cup sugar
6 tablespoons cornstarch
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 tablespoons butter
FROSTING:
3-3/4 cups confectioners' sugar
1 cup shortening
1/2 cup butter, softened
1-1/2 teaspoons meringue powder
3/4 teaspoon coconut extract
1/4 teaspoon salt
2 to 3 tablespoons canned coconut milk
2 cups sweetened shredded coconut, toasted

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely., For frosting, in a large bowl, beat confectioners' sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 788 calories, Fat 41g fat (23g saturated fat), Cholesterol 96mg cholesterol, Sodium 560mg sodium, Carbohydrate 103g carbohydrate (81g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Make sure you use a microwave-safe mug that is large enough to hold all of the ingredients.
Be careful not to overmix the batter, as this can result in a tough cake.
If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
Be sure to use full-fat coconut milk for the best flavor and texture.
If you don't have coconut whipped cream, you can use regular whipped cream or even Greek yogurt.
Feel free to get creative with your toppings. Some other suggestions include fresh berries, chopped nuts, or a drizzle of honey.

Conclusion:

This coconut mug cake is a quick and easy dessert that is perfect for any occasion. It is moist and fluffy, with a delicious coconut flavor. The coconut whipped cream and tropical fruit are the perfect finishing touches. This cake is sure to be a hit with everyone who tries it!