Chocolate Coconut Microwave Mug Cake

Mug Cake
Mug Cake. Steve Brown Photography/Getty Images
Ratings (12)
  • Total: 9 mins
  • Prep: 5 mins
  • Cook: 4 mins
  • Yield: Makes One Serving
Nutritional Guidelines (per serving)
898 Calories
29g Fat
143g Carbs
19g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Before baking cakes in coffee mugs in the microwave became popular, Stacey Miller knew what was coming. At least by making individual cakes, you can still have dessert, but you don't have to eat the same dessert night after night.

Thanks to Stacey J. Miller for sharing this recipe from her cookbook: 101 Recipes for Microwave Mug Cakes, published 2009 by BPT Press, Randolph MA.


  • 1 Egg

  • 2 tablespoons sour cream
  • 1 tablespoon oil
  • 1/8 teaspoon
  • vanilla extract
  • 1/8 teaspoon baking powder
  • 4 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 4 tablespoons all-purpose flour
  • 2 tablespoons shredded coconut

Steps to Make It

  1. Prepare one microwavable 16-ounce mug by coating the inside lightly with cooking spray.

  2. Mix the ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Then add dry ingredients and mix until you've removed all the lumps.

  3. Pour the batter into the mug(do not fill more than halfway) and smoother top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place mug on top of a microwavable small plate or saucer.

  4. Bake for 3 to 4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the Microwave Mug Cake is done.

  5. Wait 2 minutes, then run a butter knife along the inside the mug, and tip the cake into the plate. Position the mug cake so that the slightly rounded top is on top. Your microwave mug cake will now look like a slightly overgrown muffin.