Name: White Chocolate and Coconut Mug Cake
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 serving
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

Directions

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.

Coconut Whipped Cream:

Yield: 3/4 cup

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.

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White Chocolate and Coconut Mug Cake

Coconut Whipped Cream:

Coconut Whipped Cream:

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