Lana’s deliciously moist coconut mug cake & frosting! Best you’ll try all year!

The image for this post was from the first time I made the cake. The frosting was put on the cake while it was still warm so it drenched the cake. This version was . . . no.

{NOTE: THIS IS A SPECIAL COOKBOOK IN THE WORKS FROM YOURS TRULY. FROM THE KITCHEN OF WILL FEATURE RECIPES FROM THE CHARACTERS OF MY STORIES. ALONG WITH EACH RECIPE WILL BE AN EXCERPT, A BEHIND-THE-SCENES IF YOU WILL OF THE CREATION OF THE RECIPE FROM THAT CHARACTER’S POV. WHEN THEY MAKE IT, WHY. THE RECIPE MAY EVEN FEATURE A SPECIAL NEVER BEFORE READ SCENE, OR STORY ASPECT THAT WILL ONLY BE FEATURED ALONG WITH THAT RECIPE. HOPE YOU ENJOY! Don’t ask me when it’ll be done. It’s going to be a while. In the meantime, you’ll get the recipes here to try out. 😀 LEAVE A COMMENT, SHARE THE LOVE, SPREAD THE WORD, ABOVE ALL ELSE . . . ENJOY THE FOOD!}

From the Kitchen of:

Lana in Immortal Separation

So miss Lana gave me this most amazing recipe and told me that I need to try it. Her daughter LOVES this mug cake when she wants an extra special treat. Megan doesn’t get this very often since she is still fairly young and the girl isn’t allowed to eat too many sweets. Being the Black Witch, you’d think Lana was a bit more lenient but in fact, she prefers to make sure that her kids are on a fairly well-balanced diet. She doesn’t want them eating too much sugar. So this is reserved for those few times that Megan deserves an extra special treat.

Since my mom loves coconut cream pie and most things coconut, I thought I’d try this out myself. 

Coconut Mug Cake – A deliciously moist mug cake. The best one you’ll try all year!

This cake can serve two people if you use a wider cup to cook in and want a smaller piece.

INGREDIENTS

  • 1/4 cup plus 2 Tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 Tbsp sugar (up to 1 1/2 Tbsp if it’s not sweet enough for your taste)
  • 1 Tbsp (really!) vanilla extract
  • 2 Tbsp shredded and sweetened coconut (I eyeball)
  • 2 Tbsp coconut oil, melted
  • 1/4 cup milk

DIRECTIONS

  1. Dump all ingredients save for coconut into a 16-ounce microwave safe cup. Mix with a fork until you see no lumps.
  2. Add in shredded coconut
  3. Microwave at 30 second intervals until the insertion of a toothpick in the center of the cake comes out clean. For my microwave, it’s about 90 seconds. Depending on the wattage of the microwave and cup, your time may vary so I suggest doing 30 second intervals then starting to test after a minute
  4. Remove from microwave, let sit to cool, and prepare the frosting below.

Coconut mug cake frosting (for one cake)

INGREDIENTS

  • 2 – 3 Tbsp powdered sugar
  • 2 tsp melted coconut oil
  • 1 tsp vanilla extract
  • 1-2 tsp milk
  • 1 Tbsp sweetened and shredded coconut

*None of the above ingredients for the frosting is exact. Mostly a starting point. If it’s too wet for you, add a bit of powdered sugar. If it’s not wet enough, add a bit of milk. Always add the tiniest amount of the wet liquid before you mix up. You can always add more, but you can’t take away.

Mix all the above together in a small bowl and then top the coconut cake when cool. If you want it act more like an icing and less of a frosting, add the above mixture when the cake is a little warm and then it’ll run all over. I’ve done both and prefer the frosting.

 

 

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