Coconut Cake in 5 Minutes

Ingredients

4 tbsp all-purpose flour

2 tbsp desiccated coconut (or grated fresh coconut)

2 tbsp sugar (adjust to taste)

1/4 tsp baking powder

1/8 tsp baking soda (optional for extra fluffiness)

3 tbsp milk (or coconut milk for richer flavor)

1 tbsp vegetable oil or melted butter

1/4 tsp vanilla extract (or coconut essence)

A pinch of salt

Optional toppings:

Shredded coconut, condensed milk drizzle, or a dusting of powdered sugar

👩‍🍳 Instructions

Method 1: Microwave Mug Cake

1. In a large microwave-safe mug or bowl, mix flour, coconut, sugar, baking powder, soda, and salt.
2. Add milk, oil, and vanilla. Stir well until smooth (no lumps).
3. Microwave on high for 1 minute 30 seconds to 2 minutes, depending on your microwave’s power.
4. Check with a toothpick — if it comes out clean, it’s done!
5. Let it cool for a minute, then top with extra coconut or condensed milk.

Method 2: Oven Toaster or Air Fryer

1. Pour the batter into a small greased, lined tin.
2. Bake at 180°C (350°F) for 5–7 minutes or until golden and set.

💡 Tips

For a moist tropical twist, replace milk with coconut milk and add a teaspoon of pineapple juice.

Add a few drops of lemon juice before microwaving for extra fluffiness.

Sprinkle toasted coconut on top before serving.