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
Scale
- 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