Piña Colada Mug Cake

Yield: 1

Piña Colada Mug Cake

Pina Colada Mug Cake Recipe by Sweet2EatBaking.com

This Piña Colada mug cake is a cocktail you can eat! A quick and simple recipe - this Piña Colada cake can be made using alcohol, or alcohol-free, see the notes.

Prep Time 5 minutes
Cook Time 3 minutes


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


  • 2 tbsp double (heavy) cream
  • ½ tbsp icing (confectioners') sugar, sifted
  • 1 tsp rum flavouring, see notes


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


  1. To make the mug cake, tip the desiccated coconut onto a small plate and spread out. Take a 350ml (approx. 1½ cups sized) mug and dip the rim of the mug into the egg white, then immediately into the desiccated coconut.
  2. Next, add the butter, pineapple, rum flavouring and caster sugar into the mug and microwave for 1 minute. Allow to cool slightly.
  3. Add the remaining egg white, egg yolk, coconut milk and vanilla and beat with a fork until just combined.
  4. Add the flour and salt and beat again until smooth.
  5. Cook in the microwave for 3 minutes 30 seconds at 1000W or 4 minutes 30 seconds for 800W. Allow to cool completely.
  6. Meanwhile, to make the icing, in another clean mug, add the cream, icing (confectioners') sugar and rum flavouring and beat together with a fork until light and fluffy.
  7. Once the mug cake has cooled, spread the icing over the cake with the back of a spoon.
  8. Garnish by sprinkling on the toasted coconut onto the icing, then add the glace cherry, pineapple wedge and cocktail umbrella.



  • Want this mug cake alcoholic? Substitute the rum flavouring with 1 tbsp white rum.
  • Don't want to use rum or rum flavouring? Substitute with 1 tbsp pineapple juice.

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11 Comments on “Piña Colada Mug Cake”

  1. June @ How to Philosophize with Cake June 22, 2015 @12:08 am Reply

    Awww what a cute mug cake! Love this tropical flavor :)

  2. laura courson June 22, 2015 @9:22 pm Reply

    What is 50G of pineapple?

    1. Lisa | Sweet 2 Eat Baking June 22, 2015 @9:31 pm Reply

      Hi Laura, it's 50g is 50 grams in weight. That's around 1.8 oz. Hope that helps?

  3. The Partiologist June 27, 2015 @4:07 pm Reply

    So sorry about your dying computer - I'm happy you're still sharing awesome recipes and EASY ones too - I think I must 'go there' soon!

  4. Dorothy @ Crazy for Crust July 11, 2015 @12:09 am Reply

    I'm obsessed with these flavors and this looks perfect!!

  5. Elizabeth July 16, 2015 @10:27 pm Reply

    I don't think this could look any tastier! I love coconut and I have been looking for way to incorporate coconut milk into my baking! Thanks for the great post.

    1. Lisa | Sweet 2 Eat Baking July 18, 2015 @12:21 am Reply

      Thanks Elizabeth. The coconut milk does add to the amazing moistness of this mug cake. Mug cakes tend to be more dry due to the nature of the way it cooks, but this one is amazingly moist and so flavourful too.

      Do come back and let me know if you give this recipe a whirl. I'd love to hear any feedback good or bad, but hopefully good. :)

      Thanks for stopping by.


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