White Chocolate and Coconut Mug Cake

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 1 serving
Share This Recipe


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 

Coconut Whipped Cream:

One 15.33-ounce can coconut milk, refrigerated

2 tablespoons confectioners' sugar 


  1. 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.
  2. Top the cake with coconut whipped cream and toasted coconut.

Coconut Whipped Cream:

Yield: 3/4 cup
  1. 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.
Chocolate Blackout Cake
33m Intermediate 94%
Chocolate Gingerbread Cake
16m Easy 98%
Mini Chocolate Cake
Christina Lane

Mini Chocolate Cake

13m Easy 99%
Flourless Chocolate Cake
12m Easy 95%