So I finally jumped on the girl scout cookie train. I have certainly not missed the fact that the cutest little girls are out and about selling their well-loved cookies. Until two days ago, I had successfully avoided the purchase of said cookies. Not because I don’t support the girl scouts, but mainly because I know what serious damage we’ll inflict on those cookies once they enter our home.
With the temperatures climbing to a balmy 45 degrees on Monday, little girls were stationed at pretty much every grocery store entrance. There was no escaping, lol. Needless to say, I proceeded to purchase our favorite variety from one of our friends’ daughter. Most people are either on the Thin Mint or Samoa side. I even heard people say that you can’t be on both. That it’s impossible. I beg to differ. I refuse to choose between one or the other. But since I recently figured out how to make Homemade Thin Mints, I went for Samoas. And inspiration struck. I am this excited to share this recipe for Samoa Mug Cake with you today!
I am going to let you in on a little secret. I take that back – two secrets are about to be revealed. I actually don’t like coconut or mug cakes. Can we still be friends?? I have never been a huge fan of anything containing coconut, except Samoa cookies. It’s the only time of year I consume coconut and enjoy the taste. And Mug Cakes? Never really liked those either. I don’t despise them, but have never been thrilled when it came to mug cakes. The consistency always seemed kind of weird and not at all like the moist, fluffy and light cakes I’ve come to love. You could definitely say that I’ve been disappointed with most recipes in the past.
So why in the world would I attempt to create a recipe that features two things I am not really too fond of you ask? Because I really love the concept of a mug cake and refused to believe that there was no way a 90 second cake could rival the real deal. And I wanted to find another recipe containing coconut that my taste buds would embrace.
Now you know how this cake came to be. You guys! This recipe has been rocking my world lately. When this emerged out of our microwave, I could not believe that this beauty was created within 90 seconds. I could hardly keep myself from digging in and giving it a taste right then and there. But once I took these pictures, I went a little wild. I was blown away at how moist and perfectly chocolaty it was. Melted caramel and toasted coconut set the entire mug cake over the top. One of the best desserts I have eaten in a while. You definitely need to experience this :).
I love how this recipe yields only one serving of cake and keeps me from having to whip up an entire pan of cake when all I’m craving is a small slice. And there is nothing like topping your personalized cake with whipped cream, more coconut and a good drizzle of melted chocolate. I die!
- 2/3 cup coconut flakes
- 6 caramels
- 1/4 cup all-purpose flour
- 2 tbsps unsweetened cocoa powder
- 1/4 tsp baking powder
- 3 tbsps granulated sugar
- 1/8 tsp salt
- 1/4 cup milk
- 3 tbsps canola oil
- 1. Start by toasting the coconut flakes. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and spread coconut flakes on top. Place in the oven and bake for 6-10 minutes, stirring the coconut flakes often and keeping an eye on them. Mine were perfectly toasted after 7 minutes. Once they reach the golden brown stage, it is important to remove the pan as soon as possible, otherwise they burn quickly. Set aside and melt caramels in a small saucepan over medium-low heat (add 2 tablespoons of water to the pan to keep it from burning and making it easier to stir). Once melted, remove from heat and gently fold in toasted coconut flakes, reserving 3 tablespoons for garnish.
- 2. In a small bowl, whisk together flour, cocoa powder, baking powder, sugar and salt. Stir in milk and canola oil. Keep stirring until batter is smooth and no lumps remain. Pour into a microwave-safe 16-ounce mug and spoon caramel-coconut mixture into the middle of the batter. Place in the microwave and heat on high for 90 seconds. Top with remaining coconut, whipped cream and fudge sauce, if desired. Enjoy!
- Samoa Mug Cake is enjoyed best when served and eaten immediately.
- It is important to use a large mug since the cake will rise quite a bit when heated in the microwave.