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This Piña Colada Mug Cake is a cocktail you can eat! And can be made either alcoholic or alcohol-free by using white rum, rum flavouring or even pineapple juice (for the kids). Such a simple recipe that can be dressed up with icing, toasted coconut and a cocktail umbrella, of course.
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Happy Sunday! And happy Father’s Day to all the Dads’ out there. 🙂
Just a pity the giant man-baby isn’t at home to celebrate his day. He went off fishing yesterday, and won’t be back until Friday next week. I’m a widow to darn fish until Friday. Gah! :/
If you have noticed that I haven’t been blogging as much as I’d like to recently, and noticed that my latest recipes have all got the ‘quick and easy’ theme to them… I know. There’s a very good reason for that.
Unfortunately for me, my beloved iMac, the computer I do all my photo editing, blogging, and generally everything on, is dying a slow death. In fact, it’s been dying for a few months now. I need it to cling on for a few extra months.
The graphics processor is dying and causing my computer to constantly lag and crash. Apparently Apple can’t won’t fix it since it’s a 2010/11 model, and they class that as a ‘vintage’ machine. Vintage my ass!
So each time I attempt to photo edit, draft up new posts or anything else, it takes an age to do it. Le sigh.
I need a new iMac dang it. And I don’t have the £’s to get another yet, so bear with me a little while longer.
But in the meantime, dying computer or not, I bring you a Piña Colada mug cake.
Yes, I went there. 😉
This Piña Colada mug cake has all the right ingredients – white rum (if you want it with alcohol), rum extract (if you want it alcohol-free but want that rum flavour), or with pineapple juice (for the kiddos).
Whichever way you make it, this mug cake will please all, and not just for the novelty factor.
This Piña Colada mug cake is also smothered with a creamy icing, sprinkled with toasted coconut flakes, a sweet cherry, pineapple wedge, and even finished off with a cocktail umbrella – for cuteness n’ all.
Not just the Piña Colada mug cake, but a video tutorial too. Yay.
Sorry about the video quality. I’m still using a camcorder to record with. I know, I know, vintage computer and now an old school way of recording. 😆
I WILL be like all the cool bloggers of today with their cool ass HD video recording digi SLR’s! My DSLR is ‘vintage’ too!
Piña Colada Mug Cake
Yield: 1
Prep Time: 5 minutes
Cook Time: 3 minutes
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.
Ingredients:
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
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
Directions:
- 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.
- Next, add the butter, pineapple, rum flavouring and caster sugar into the mug and microwave for 1 minute. Allow to cool slightly.
- Add the remaining egg white, egg yolk, coconut milk and vanilla and beat with a fork until just combined.
- Add the flour and salt and beat again until smooth.
- Cook in the microwave for 3 minutes 30 seconds at 1000W or 4 minutes 30 seconds for 800W. Allow to cool completely.
- 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.
- Once the mug cake has cooled, spread the icing over the cake with the back of a spoon.
- Garnish by sprinkling on the toasted coconut onto the icing, then add the glace cherry, pineapple wedge and cocktail umbrella.
Notes:
- 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.
Barely adapted from Mug Cakes by Mima Sinclair.
I bought the ingredients for this Piña Colada mug cake from ASDA. Apart from the coconut flakes, which I already had in my pantry. 🙂
You can find the coconut milk usually in the world foods aisle (opposite the rice), and the desiccated coconut, glace cherries on the same aisle as the cereals and eggs along with the canned fruits.
What cocktail would you like to see being given the mug cake treatment?
More Piña Colada sweets from friends:
Piña Colada Breakfast Smoothie by On Sugar Mountain
Piña Colada Bundt Cake by Inside BruCrew Life
Piña Colada Berry Smoothie by Baking a Moment
Awww what a cute mug cake! Love this tropical flavor 🙂
What is 50G of pineapple?
Hi Laura, it’s 50g is 50 grams in weight. That’s around 1.8 oz. Hope that helps?
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!
I’m obsessed with these flavors and this looks perfect!!
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.
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.