Last night I went to a Pampered Chef party where they made these delicious-looking miniature gooey chocolate cakes. Of course I just had to look and not touch. So today I decided it was time to make chocolate mug cakes, which I did, using potato starch instead of wheat flour. But-what to make for Hubby's Sunday night treat? This recipe came from that and he ADORED it!
Coconut Mug Cakes
4 T flour of choice (I used 3 T potato starch and 1 T coconut flour)(hubby didn't miss the wheat)
4 T sugar
3 T milk
3 T cooking oil
1/4 tsp coconut extract
3 T shredded coconut
I don't mix my mug cakes in the mug, I use a small bowl, so stir together flour and sugar in a small bowl. Add the rest of the ingredients, except coconut, and mix until just blended with a wire whisk. Stir in coconut.
Brush a bit of oil in 2 8-ounce ramekins and sprinkle with a bit of sugar. Divide batter between the two ramekins. Cook in the microwave approximately 1 minute 45 seconds. You might have to play a bit to get the right time, given the differing wattages of microwaves. Let cool a bit, turn out and serve.
I served this to Hubby with a big scoop of vanilla ice cream and some raspberry Italian soda syrup. I kid you not, he went nuts for it! Then he suggested next time I use the Italian coconut syrup that's in the pantry downstairs. Sounds good to me.