Quick Description:
This coconut cake is the ultimate quick-fix dessert—moist, fluffy, and made in just minutes without any flour or added sugar. Naturally low-carb, gluten-free, and made with wholesome coconut ingredients, it’s a perfect single-serve treat when you want something sweet and satisfying without the guilt.
Servings and Timing:
- Prep Time: 3 minutes
- Cook Time: 1–2 minutes
- Total Time: 5 minutes
- Servings: 1 mug cake or ramekin
Nutritional Info (Per Serving – Approximate):
- Calories: 290
- Fat: 26g
- Protein: 7g
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- WW SmartPoints: ~7 (may vary by coconut oil and milk used)
Ingredients List:
- 1 cup unsweetened shredded coconut
- ½ cup unsweetened coconut milk
- ¼ cup coconut oil, melted
- 2 large eggs
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Blend the Batter:
In a blender or food processor, combine shredded coconut, coconut milk, melted coconut oil, eggs, baking powder, vanilla extract, and salt. Blend until smooth and creamy
2. Pour and Prep:
Pour the mixture into a microwave-safe mug or ramekin, filling it no more than ¾ full to allow room for rising 3. Microwave:
Microwave on high for 1–2 minutes, or until the center is set and a toothpick inserted comes out clean. Cooking times may vary by microwave power
4. Cool Slightly:
Let sit for 1–2 minutes before serving. The cake will firm up slightly as it cools
5. Serve:
Enjoy as-is, or top with coconut whipped cream, berries, or a drizzle of sugar-free chocolate sauce
