Piña Colada Mug Cake

July 25, 2016

A cocktail you can eat! Quick and simple recipe, and can be made using alcohol, or an alcohol-free version.

For the cake:
½ tbsp desiccated (unsweetened dried shredded) coconut
1 medium egg, separated
2 tbsp butter, softened
50g (1.8oz / approx. ¼ cup) fresh pineapple, finely chopped
1 tsp rum flavouring, see notes
3 tbsp caster (superfine) sugar
2 tbsp coconut milk
1 tsp vanilla extract
pinch of salt
5 tbsp self-raising flour

For the Icing:
2 tbsp double (heavy) cream
½ tbsp icing (confectioners\') sugar, sifted
1 tsp rum flavouring, see notes

Garnish:
½ tbsp coconut flakes, toasted
1 glace cherry
pineapple wedge
1 cocktail umbrella, optional

See instruction here: http://www.sweet2eatbaking.com/pina-colada-mug-cake-recipe/
See the full directions on my site

Nutritions

Calories
865

Sodium
149mg
6% DV

Fat
49g
76% DV

Protein
12g
25% DV

Carbs
102g
34% DV

Fiber
6g
24% DV