Pineapple Coconut Mug Cake
Cook Time:
11
Minutes
Difficulty:
Easy
Serves Up To:
2
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
2 tablespoons melted butter
1 large egg
2 tablespoons Almond Breeze® Shelf Stable Unsweetened Original Almondmilk
1 teaspoon pure vanilla extract
⅓ cup coconut flakes
¼ cup sugar
6 tablespoons self-rising flour
½ cup canned pineapple, chopped (save pineapple juice for syrup)
Pineapple Simple Syrup
1 cup pineapple juice
⅓ cup Almond Breeze® Shelf Stable Unsweetened Original Almondmilk
Garnish
½ cup whipped cream
¼ cup toasted coconut flakes
2 maraschino cherries
Directions
- 1
To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
- 2
Divide the batter between two large ceramic mugs.
- 3
Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook.
- 4
To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
- 5
Divide the batter between two large ceramic mugs.
- 6
Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook.
- 7
Add pineapple juice to a bowl and microwave for 5-6 minutes or until thick. While hot, add Almond Breeze Unsweetened Original Almondmilk and mix well.
- 8
Using a wooden skewer, poke holes in the cake and pour pineapple syrup over the mug cake.
- 9
Top with whipped cream, toasted coconut and a maraschino cherry and enjoy!
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