Lime Coconut Mug Cake Recipes

Steps:

• For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
• While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
• In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
• Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
• For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
• Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

Steps:

• Combine all ingredients. Stir until smooth.
• Microwave on high for 1 minute. The top of the cake should be dry.
• Cool slightly before consuming.

Steps:

• Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
• In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
• For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
• With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
• In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

Steps:

• Combine all ingredients except lime zest and coconut flakes into a microwave safe mug. Stir with a small whisk until batter is smooth. Make sure you get all the flour, sometimes it gets stick around the edges of the mug. Briefly mix in coconut flakes and lime zest. Microwave for about 1 minute. Top of cake should be dry and look finished. Top with additional lime zest before eating.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut., Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely., In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.