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If you’re a fan of mug cakes, you will love this Pineapple Coconut Mug Cake. It’s so easy to make and will transport your taste buds to somewhere warm and sandy. This Pineapple Coconut Mug Cake tastes great as is or topped with whipped cream or vanilla ice cream.
I love mug cakes. I think they are so fun and perfect when you want a little something sweet but don’t want to make something big. Single-serve deliciousness!
Pineapple Coconut Mug Cake – Heaven in a Mug
Last summer I was working on a bunch of recipes and ended up with a lot of pineapple leftover from testing. I wanted to make something different for a sweet treat and immediately thought of the classic pineapple upside-down cake. But I didn’t feel like recreating that recipe at the time so I decided to instead whip up a mug cake.
I am a huge fan of the pineapple coconut combination. Ever since I was a little kid, I’ve loved this flavor combo. When I was a child and we’d go out for a special restaurant dinner, my parents would often let me order a fancy, sugar-filled drink. My sugar intake was pretty minimal at home because my mom never kept it in the house. So it was a big treat when they’d let me go crazy at a restaurant.
Do you know what’s I’d almost always order?
A virgin piña colada.
A virgin strawberry daiquiri was my second choice, but if I could get the piña colada, that’s what I’d go for.
Anywho, I’m super glad I decided to take those same flavors to the cake world because this mug cake was so good! It was everything my taste buds wanted at the time and I knew I had to share it with you guys. The classic pineapple and coconut flavors are perfectly paired with the moist vanilla cake. And then if you top it with some coconut whipped cream or vanilla ice cream, then swoooooooon! It’s heaven in a mug!
Ingredient Notes for Pineapple Coconut Mug Cake
Mug cakes are so fun because they are so customizable. You don’t have to worry about wasting a huge batch of ingredients when you’re playing around with mug cakes. And if you have ever done any recipe developing, then you know how much it sucks to have a big batch of something fail and you have to toss it out. If there’s one thing I really hate, it’s wasting food.
If your pineapple is super juicy and sweet, you may not need the extra stevia. You can also use any granulated sweetener of your choice. Erythritol is just what works well for me right now.
If you don’t want to use arrowroot, you can add 2 extra tablespoons of almond flour. Or you can sub a tablespoon of coconut flour or tapioca starch.
If you feel like it, you can kick the pineapple coconut flavor up a notch and add in a 1/4 teaspoon or so of each extract if you want. I personally don’t keep either extract ok hand but I know some people do and may want a stronger pineapple coconut flavor.
Want More Tasty Mug Cake Recipes?
If you’re looking for some other mug cake options, I’ve got a couple that might tickle your fancy (with more coming to the blog in the near-ish future!)
- Easy Vanilla Mug Cake (Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free)
- Cinnamon Apple Mug Cake (Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free)
Now, who wants to dive into today’s delectable treat? Let’s get cooking! 🙂
Pineapple Coconut Mug Cake :: Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free
If you're a fan of mug cakes, you will love this Pineapple Coconut Mug Cake. It's so easy to make and will transport your taste buds to somewhere warm and sandy. This Pineapple Coconut Mug Cake yates great as is or topped with whipped cream or vanilla ice cream.
- 1 egg
- 1 tbsp avocado oil
- 3 tbsp coconut milk
- 1 tbsp erythritol, or sweetener of your choice
- 1 tsp vanilla extract
- 10 drops liquid stevia
- pinch of sea salt
- 1/4 cup + 2 tbsp superfine blanched almond flour
- 1 tbsp arrowroot powder
- pinch of baking soda
- 1/4 cup pineapple, sliced or chopped
- 2 tbsp shredded coconut
- Combine the egg, oil, milk, erythritol, vanilla, stevia, and sea salt in a large mug and whisk to combine.
- Add the almond flour, arrowroot powder, and baking soda and stir until smooth.
- Stir in the pineapple and shredded coconut.
- Bake at 350 degrees Fahrenheit for 20-30 minutes, or until set in the middle.
- Remove from oven and let cool slightly before serving. Top with vanilla ice cream, whipped cream, frosting, fruit, or any other topping of your choosing.
Note: If you use a microwave, you can microwave on high for 2 minutes and then in 15-second increments after that until set in the middle.
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Anthony's Organic Shredded Coconut
Anthony's Arrowroot Flour, 2.5lbs, Batch Tested Gluten Free, Non GMO
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme
Flavorganics Pure Vanilla Extract, 2 Ounce
Anthony's Erythritol Granules, 2.5lbs, Non GMO, Natural Sweetener, Keto & Paleo Friendly
Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)
Chosen Foods 100% Pure Avocado Oil 1 L, Non-GMO, for High-Heat Cooking, Frying, Baking, Homemade Sauces, Dressings and Marinades
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 186mgSodium: 368mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 10g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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