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Preparation
Mix Dry Ingredients
In a microwave-safe mug (at least 8 oz), whisk together the flour, shredded coconut, sugar, and baking powder.
Add Wet Ingredients
Crack in the egg. Add the milk, oil (or melted butter), vanilla extract, and coconut extract if using. Mix well until smooth.
For extra moisture, stir in Greek yogurt or sour cream now.
Microwave
Cook on high for 1 minute 10 seconds to 1 minute 30 seconds. Microwave powers vary, so start checking at 1 minute. The cake should be set but still slightly moist on top.
Cool & Enjoy
Let the cake sit for 1 minute—it will continue to cook slightly—then enjoy!
Variations
Tropical Twist: Mix in 1 tablespoon crushed pineapple (drained) or diced mango pieces.
Chocolate Lovers: Fold in 1 tablespoon chocolate chips or drizzle Nutella before microwaving.
Dairy-Free / Vegan: Replace the egg with ¼ cup mashed banana or applesauce, use almond or coconut milk, and substitute butter with coconut oil. Texture will be slightly denser but still delicious.
Tips for the Best Mug Cake
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