Coconut cake in 5 minutes

by

  1. Mix Dry Ingredients: In a microwave-safe mug (at least 8 oz), whisk together the flour, shredded coconut, sugar, and baking powder.
  2. Add Wet Ingredients: Crack in the egg, then add milk, oil (or melted butter), vanilla, and coconut extract (if using). Mix well until smooth. (For extra moisture, stir in Greek yogurt or sour cream now.)
  3. Microwave: Cook on high for 1 minute 10 seconds to 1 minute 30 seconds (microwaves vary—check at 1 min). The cake should be set but still slightly moist on top.
  4. Cool & Enjoy: Let it sit for 1 minute (it’ll keep cooking a bit), then dig in!

Variations

For a tropical twist, mix in a tablespoon of crushed pineapple (drained) or a few diced mango pieces.

If you love chocolate, fold in a tablespoon of chocolate chips or a drizzle of Nutella before microwaving.

For a dairy-free or vegan version, swap the egg for ¼ cup mashed banana or applesauce, use almond or coconut milk, and replace butter with coconut oil.