This creamy vanilla coconut cottage cheese mug cake is a quick single-serve treat that feels like dessert but can work for breakfast or a snack. It bakes in the microwave in just a minute or two and comes out tender, slightly chewy, and lightly sweet with a soft coconut aroma. If you like cottage cheese in warm bakes, you might also enjoy the texture in simple pancakes like these cottage cheese pancakes, which share the same creamy lift.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 2 minutes (microwave)
- Total Time: 7 minutes
- Servings: 1 mug cake
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (using all-purpose flour and regular cottage cheese):
- Calories per serving: 425 kcal
- Protein: 21 g
- Carbohydrates: 54 g
- Fat: 14 g
- Fiber: 1.5 g
- Sugar: 28 g
- Sodium: 430 mg
Note: Values are estimates. Using coconut flour, a sugar substitute, or low-sodium cottage cheese will change the totals.
Why Make This Creamy Vanilla Coconut Cottage Cheese Mug Cake
This mug cake is fast, comforting, and oddly light thanks to cottage cheese. It delivers a tender crumb, moist interior, and a gentle vanilla-coconut flavor. You get protein from the cottage cheese and egg, a toasted coconut scent, and a simple sweetness that feels indulgent but not heavy. It’s perfect when you want a single portion without turning on the oven.
How to Make Creamy Vanilla Coconut Cottage Cheese Mug Cake
You’ll blend cottage cheese, egg, a little flour, and a touch of sugar. The batter goes straight into a microwave-safe mug and cooks in about a minute. The cottage cheese keeps the cake moist and gives a slightly tangy note that balances the vanilla and coconut.
Ingredients:
- 1/2 cup cottage cheese
- 1/4 cup flour (all-purpose or coconut flour)
- 2 tablespoons sugar or sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons shredded coconut
- 1 egg
- Milk (as needed for consistency, about 1–2 tablespoons)
Directions:
Step 1: Preparation
Gather a microwave-safe mug, a fork or small whisk, measuring spoons, and a bowl if you prefer to mix outside the mug. Crack the egg and have the cottage cheese measured.
Step 2: Mixing
In the mug (or bowl), combine the cottage cheese, egg, flour, sugar, baking powder, vanilla extract, and shredded coconut. Stir vigorously until you reach a mostly smooth batter. If the mix looks very thick, add 1 tablespoon milk and stir; add a little more if needed. The batter should be spoonable but not watery.
Step 3: Cooking
Place the mug in the microwave and cook on high for 1 minute. Check the center with a toothpick or spoon — it should come out mostly clean. If it’s still wet, microwave in 15–20 second bursts until done, up to 2 minutes total. Microwaves vary, so watch closely.
Step 4: Finishing
Let the mug cake cool for 1–2 minutes before eating. The top will set and the cake will firm up slightly as it cools. Optionally sprinkle extra shredded coconut on top or add a small pat of butter or spoon of yogurt.
How to Serve Creamy Vanilla Coconut Cottage Cheese Mug Cake
Serve warm straight from the mug for a cozy single portion. Top ideas:
- A drizzle of honey or maple syrup for extra sweetness.
- Fresh berries or sliced banana for bright fruit flavor.
- A spoonful of Greek yogurt or whipped cream for creaminess.
- Toasted coconut flakes and a dusting of cinnamon for texture and aroma.
This cake works for quick breakfasts, late-night snacks, or a fast dessert after dinner.
How to Store Creamy Vanilla Coconut Cottage Cheese Mug Cake
- Room temperature: Not recommended — cottage cheese can spoil.
- Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in the microwave for 20–30 seconds.
- Freezer: You can freeze a cooled cake in a sealed container for up to 1 month. Thaw overnight in the fridge and reheat before serving.
For best texture, eat within 48 hours.
Expert Tips for Perfect Creamy Vanilla Coconut Cottage Cheese Mug Cake
- Use full-fat cottage cheese for a richer, creamier result. Low-fat varieties work but can dry the cake slightly.
- If using coconut flour, use less (start with 2 tablespoons) and add an extra egg; coconut flour absorbs more liquid.
- Stir vigorously to break up cottage cheese curds for a smoother crumb. A short pulse with an immersion blender works well.
- Avoid overcooking: the cake will continue to firm as it cools. Stop microwaving when the center is just set.
- For a sugar-free version, swap sugar for erythritol or another granular baking sweetener 1:1.
- Toast the shredded coconut in a dry pan for 1–2 minutes before adding to the batter for a deeper coconut flavor.
Delicious Variations
- Chocolate Coconut: Stir 1 tablespoon cocoa powder into the batter and top with dark chocolate chips.
- Lemon Coconut: Add 1 teaspoon lemon zest and reduce vanilla to 1/4 teaspoon. Serve with powdered sugar.
- Berry Fold-In: Gently fold 2 tablespoons of fresh or frozen berries into the batter before cooking.
- Nutty Crunch: Mix in 1 tablespoon chopped almonds or walnuts for texture.
- Maple Pecan: Replace sugar with 1 tablespoon maple syrup and top with toasted pecans.
Most variations keep the same base method and cook time.
Frequently Asked Questions
Q: Can I use cottage cheese with large curds?
A: Yes, but break them up. Stir well or pulse briefly in a blender so the texture becomes uniform. Small curds make a smoother cake.
Q: What if my mug cake is gooey in the center after 2 minutes?
A: Microwave power varies. Continue cooking in 10–15 second bursts until set. Let it rest for a minute — residual heat finishes cooking.
Q: Can I bake this in a small ramekin in the oven?
A: Yes. Bake at 350°F (175°C) for 12–15 minutes or until a toothpick comes out clean. The oven gives a slightly drier top.
Q: How can I reduce the carbs?
A: Use coconut flour (less quantity and extra egg) and swap sugar for a low-carb sweetener. Track totals for accuracy.
Q: Is this safe for kids?
A: Yes, if they can eat eggs and dairy. Let it cool before serving to small children.
Q: Can I double the recipe to make two mugs?
A: Yes. Mix in a larger bowl and split into two microwave-safe mugs. Each will need about the same cook time but check both after 1 minute.
Conclusion
This creamy vanilla coconut cottage cheese mug cake is a fast, satisfying single-serve treat with a soft texture and warm coconut-vanilla aroma. It’s flexible, high in protein, and easy to adapt to your pantry. For another low-carb vanilla mug cake idea with a similar quick-bake convenience, try this Keto Vanilla Mug Cake – Sugar Free Londoner. Give this recipe a try — it’s a small, cozy bake that’s ready in minutes and perfect when you want something sweet without fuss.
Print
Creamy Vanilla Coconut Cottage Cheese Mug Cake
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A quick single-serve mug cake that combines the richness of cottage cheese with the tropical aroma of coconut and vanilla, suitable for breakfast, snacks, or dessert.
Ingredients
- 1/2 cup cottage cheese
- 1/4 cup flour (all-purpose or coconut flour)
- 2 tablespoons sugar or sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons shredded coconut
- 1 egg
- Milk (as needed for consistency, about 1–2 tablespoons)
Instructions
- Preparation: Gather a microwave-safe mug, a fork or small whisk, measuring spoons, and a bowl if you prefer to mix outside the mug. Crack the egg and have the cottage cheese measured.
- Mixing: In the mug (or bowl), combine the cottage cheese, egg, flour, sugar, baking powder, vanilla extract, and shredded coconut. Stir vigorously until you reach a mostly smooth batter. If the mix looks very thick, add 1 tablespoon milk and stir; add a little more if needed. The batter should be spoonable but not watery.
- Cooking: Place the mug in the microwave and cook on high for 1 minute. Check the center with a toothpick or spoon — it should come out mostly clean. If it’s still wet, microwave in 15–20 second bursts until done, up to 2 minutes total.
- Finishing: Let the mug cake cool for 1–2 minutes before eating. The top will set and the cake will firm up slightly as it cools. Optionally sprinkle extra shredded coconut on top or add a small pat of butter or spoon of yogurt.
Notes
For best texture, eat within 48 hours. Adjust sugar for a sugar-free version, and use full-fat cottage cheese for a creamier result.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 425
- Sugar: 28g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1.5g
- Protein: 21g
- Cholesterol: 210mg
