This was a yummy single serving cake! Next time I will try using a shallower mug. -Kathleen
Samoa Mug Cake
2/3 cup coconut flakes
6 caramels Kathleen used 2 tbsp of caramel ice cream topping
1/4 cup all-purpose flour
2 tbsps unsweetened cocoa powder
1/4 tsp baking powder
3 tbsps granulated sugar
1/8 tsp salt
1/4 cup milk Kathleen used coconut milk
3 tbsps canola oil
Start by toasting the coconut flakes. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and spread coconut flakes on top. Place in the oven and bake for 6-10 minutes, stirring the coconut flakes often and keeping an eye on them. Mine were perfectly toasted after 7 minutes. Once they reach the golden brown stage, it is important to remove the pan as soon as possible, otherwise they burn quickly. Set aside and melt caramels in a small saucepan over medium-low heat (add 2 tablespoons of water to the pan to keep it from burning and making it easier to stir). Once melted, remove from heat and gently fold in toasted coconut flakes, reserving 3 tablespoons for garnish.
In a small bowl, whisk together flour, cocoa powder, baking powder, sugar and salt. Stir in milk and canola oil. Keep stirring until batter is smooth and no lumps remain. Pour into a microwave-safe 16-ounce mug and spoon caramel-coconut mixture into the middle of the batter. Place in the microwave and heat on high for 90 seconds. Top with remaining coconut, whipped cream and fudge sauce, if desired. Enjoy!