Coconut Chocolate Chip Mug Cake by Jessie Sheehan

If you like coconut, this recipe for Coconut Chocolate Chip Mug Cake from Jessie Sheehan is the perfect way to satisfy your sweet tooth craving in an instant. Kids can get their hands in the process, too! Just get out your microwave safe mugs, some whipped cream for topping, and a spoon!

Pair Recipe with Coconut Chocolate Chip Mug Cake by Jessie Sheehan with:
Perugina Hot Chocolate

3 tbsp Colavita Olive Oil (for baking)

¼ cup granulated sugar

1 yolk

¼ tsp pure vanilla extract

¼ tsp coconut extract

3 tbsp full-fat coconut milk, or substitute regular whole milk

¼ cup self-rising flour

3 tbsp sweetened shredded coconut

1 tbsp mini semi-sweet chocolate chips

Toasted sweetened coconut for sprinkling

Combine the oil and sugar in a microwave safe mug and using a fork, mix to combine.

Add the yolk and extracts and mix again.

Add the coconut milk and mix a final time.

Add the flour, coconut and chocolate to the mug and using your fork, gently mix to combine

Place your mug in the microwave and microwave on high for 1 1/2 to 2 minutes. The cake is done when the top is still lightly sticky but not wet. Be very careful when removing the mug, as it will be quite hot. Serve warm with lightly whipped cream and a sprinkling of toasted coconut.

A note about microwaves: microwave ovens vary quite a bit in intensity, and as such some are more powerful than others. This is why a range of time is given for each cake. Luckily mug cakes are pretty forgiving, but I would air on the side of an underdone, slightly gooey cake, than an overdone, tough one.

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Coconut Chocolate Chip Mug Cake by Jessie Sheehan