White Chocolate and Coconut Mug Cake
- Level: Easy
- Total: 15 min
- Active: 10 min
- 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
Coconut Whipped Cream:
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:
- 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.
