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.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE AND COCONUT MUG CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 10
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
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
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
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
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!
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