Coconut Key Lime Mug Cakes

INGREDIENTS:

1 1/2 cups all-purpose flour

1 tablespoon vegetable oil

1/8 teaspoon salt

1 1/4 teaspoon baking powder

1 cup sweetened cream of coconut (I use Goya)

1/4 cup canned coconut milk

3 tablespoons Key Lime Marbleizing Swirl

green food coloring

salted roasted peanuts for garnish, chopped

For the glaze:

1/2 cup canned coconut milk

2 teaspoons sugar

1 teaspoon cornstarch

Suggested supplies:

10 ounce mugs

Mini whisk

Baking Spray

INSTRUCTIONS:

• 1. Combine cream of coconut, coconut milk, and oil. 

  2. In a large bowl, combine flour, baking powder, and salt.

  3. Add wet to dry. Blend until just combined.

  4. Stir in key lime marbleizing swirl.

  5. Add enough green food coloring to obtain desired color. I use less than 1/8 teaspoon. Blend well.

  6. Spray four 10 ounce or larger mugs with baking spray or grease and flour well. 

  7. Fill 2 mugs no more than 2/3 full with cake batter.

  8. Place mugs in a paper plate lined microwave oven.

  9. Cook both for 3 to 4 minutes, depending on the strength of your microwave. 

  10. Repeat for the remaining two cups.

  11. Allow cakes to cool 15 minutes prior to unmolding. 

  12. To unmold, slide a thin knife around the edges and down to the bottom of the mug. Turn cake upside-down onto a small plate. Give one quick shake to loosen.

  13. To make the coconut glaze: Combine all ingredients in a small pan. Cook on medium high, stirring constantly until slightly thicken.

  14. Cake can be eaten warm or room temperature, drizzled with glaze. Garnish with peanuts.

Makes 4 servings.

Recipe Notes:

• 1. To gauge your cooking time, my two 10 ounce cups in my 1000W microwave oven cook in 3 1/2 minutes. One cup requires 1 minute 45 seconds.

  2. Unmold cakes after allowing them to cool for 15 minutes. 

  3. If serving at a later time, you still need to unmold after 15 minutes. Return cakes back to mugs to cool completely. This allows them to unmold with ease when ready to serve. Keeping them in the mugs prevent the cake from drying out as is cools.

  4. Cover with plastic wrap once completely cooled.

  5. Slightly undercook about 10 seconds if serving hours or a day later. Carryover cooking in hot mugs during the extended cooling period will continue to cook the cakes.

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