Best 2 Coconut Mug Cake With Coconut Whipped Cream And Tropical Fruit Recipes

**Indulge in Tropical Delights with Coconut Mug Cake, Coconut Whipped Cream, and Tropical Fruit Salsa**

Embark on a culinary journey to the tropics with a trio of tantalizing recipes that capture the vibrant flavors and aromas of paradise. Dive into the rich, moist goodness of the Coconut Mug Cake, topped with a cloud-like Coconut Whipped Cream and a medley of sweet, tangy Tropical Fruit Salsa. Each element of this culinary masterpiece is crafted with care, using simple, fresh ingredients that come together to create a symphony of taste and texture. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will lead you through the process of creating these delectable treats, transforming your kitchen into a tropical haven. So, gather your ingredients, preheat your oven, and let's embark on a delightful culinary adventure!

Here are our top 2 tried and tested recipes!

COCONUT MUG CAKE

Coconut Mug Cake image

Need to curb a sweet tooth? This Coconut Mug Cake the perfect dessert for one. Moist coconut cake topped with whipped cream and toasted coconut, in minutes.

Provided by Michaela Kenkel

Time 5m

Number Of Ingredients 7

Ingredients

1/4 cup flour
2 Tablespoons granulated sugar
2 Tablespoons sweetened shredded coconut
1/4 teaspoon baking powder
1/4 cup skim milk
2 Tablespoons butter, melted
1/2 teaspoon coconut extract

Steps:

In a small bowl, melt butter in the microwave.
Whisk in flour, baking powder, coconut, sugar, extract and milk.
Place cup in microwave and cook for 1 1/2-2 minutes. (mine was done in a minute and a half)
Cool slightly and top with whipped cream or ice cream and toasted coconut.

Nutrition Facts : Calories 488 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 364 milligrams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

TROPICAL COCONUT CAKE WITH MANGO CENTER

Tropical Coconut Cake with Mango Center image

Hidden inside this moist coconut cake is a sweet river of mango puree. Cut open the Bundt and watch it ooze out.

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the pan
One 15.25-ounce box white cake mix
One 3.4-ounce package instant vanilla pudding mix
1/2 cup coconut oil
1/2 teaspoon coconut extract
4 large egg whites
20 ounces white chocolate, chopped
1 1/3 cups heavy cream
1 1/4 cups shredded sweetened coconut
1 3/4 pounds Ataulfo mangoes (about 3), cut into 1/2-inch chunks (about 3 cups)
1/3 cup sugar
1 1/2 teaspoons cornstarch

Steps:

Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.

Tips:

Using a microwave-safe mug, you can whip up a delicious single-serving coconut mug cake in just minutes.
Adjust the sweetness of the cake by adding more or less sugar according to your preference.
Ensure the mug is large enough to accommodate the rising batter, as it will expand during cooking.
Do not overcook the cake in the microwave; overcooking can result in a dry and rubbery texture.
Allow the cake to cool slightly before topping it with coconut whipped cream and tropical fruit for the ultimate indulgence.

Conclusion:

This delightful coconut mug cake with coconut whipped cream and tropical fruit is a perfect treat for those craving a quick and easy dessert. It combines the tropical flavors of coconut and fruit with a light and fluffy texture. Whether you're looking for a sweet snack or a satisfying dessert, this mug cake is sure to hit the spot. So next time you have a craving for something sweet, whip up this delectable mug cake and enjoy a taste of paradise in no time!