Print Friendly, PDF & Email

White Chocolate & Coconut Mug Cake

Mug Cakes are so ridiculously easy, and tasty! This is a White Chocolate & Coconut version of my Ultimate Mug Cake. A lovely sweet fluffy sponge, flavoured with vanilla, white chocolate, coconut and jam. Yum! This makes a polite cup & saucer size dessert – double the ingredients if you wanted more of a substantial mug-size cake. 

Or try my Peanut Butter & Chocolate Mug Cake here.


  • 3 tbsp plain flour
  • 1-2 tsp sugar*
  • 1/4 tsp baking powder
  • A pinch salt 
  • 2 tsp white chocolate drops
  • 1 tbsp cooking oil (eg canola)
  • ¼ tsp vanilla essence
  • 2 tbsp milk
  • 2 tsp jam
  • 2 tsp desiccated coconut
  • 1 tsp of water to sprinkle over the top

*the amount of sugar needed will depend on the sweetness of the jam being used. I’d suggest just starting with 1 tsp sugar.


  1. In your mug/cup, stir together the dry ingredients (flour, sugar, baking powder, coconut, salt). 
  2. Add in the vegetable oil, milk and vanilla essence, stirring until the mixture is smooth. 
  3. Mix through the white chocolate drops.
  4. Lift a spoonful of mixture out the mug – drop in the 2 tsp of jam – and cover back over with the mixture (creating a jammy centre).
  5. Sprinkle a teaspoon of water over the top of the mixture (this stops the pudding from drying out) and microwave for approx. 60 seconds on high* (checking after 50 seconds).
  6. Enjoy!

Microwaves cook at different temperatures. This is based on a 900w microwave so alter the time if needed. The cake may need +/- 15 seconds. 

This makes a cup & saucer size pudding (which I find is big enough as it’s quite rich). If you want a bigger amount then double the recipe.

Ultimate Mug cake recipe, chocolate, coconut, one handed baker

  Made this recipe?

Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!