Coconut and lemon mug cake

Ready in five minutes, this coconut and lemon cake is the perfect balance of sweet and tart. And the best part? It's completely mixed and microwaved in one mug, ready to be scooped out.

  • 5 mins preparation
  • 1 min cooking
  • Serves 1
  • Print


Coconut and lemon mug cake
  • 1/4 cup self-raising flour
  • 2 tablespoon caster sugar
  • 2 tablespoon vegetable oil
  • 2 tablespoon shredded coconut
  • 1 egg, lightly whisked
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • whipped cream,, to serve
  • 2 tablespoon lemon curd
  • 2 mini pink meringues, crushed


Coconut and lemon mug cake
  • 1
    Whisk flour, sugar, oil,coconut, egg, zest and juice in a 1½ cup microwave-safe mug (see tip).
  • 2
    Microwave on medium heat (50%) for 1½ minutes, or until cake is cooked when a skewer inserted at centre comes out clean. Stand for 5 minutes.
  • 3
    Serve topped with cream, curd and meringue.


Ensure you use a microwave-safe mug. We used 1½-cup capacity, straight-sided mugs that were 9cm high and 8cm (top measurement) in diameter. We also used an 800-watt microwave on Medium (50%) power. Cooking times may vary. Don’t be tempted to keep cooking longer than specified, as cakes will continue to cook while standing.

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