Microwave Chocolate Coconut Cake with Cream Cheese Frosting!
Servings Prep Time
1 10 minutes
Cook Time
45seconds
Servings Prep Time
1 10 minutes
Cook Time
45seconds
Ingredients
Cake ingredients:
Frosting ingredients:
Instructions
  1. Spray non stick cooking spray in bowl. Use a paper towel to evenly spread the liquid and soak up any excess. Set bowl aside for later.
  2. In your second bowl add 1/2 tsp coconut oil and heat in microwave for 15 seconds or until melted. Add 1 TBSP almond coconut milk and an egg yolk. Whisk with fork.
  3. Add 4 TBSP fudge brownie mix and stir. I like to add 2 TBSP at a time to ensure the batter is super smooth. Use your spatula to scrape off the corners where the brownie mix tends to stick.
  4. Transfer cake batter into bowl coated with nonstick spray and microwave for 45 seconds. Rinse spatula, fork and second bowl while the cake is cooking to prepare for the frosting.
  5. Remove cake from microwave and set aside to cool. Add 1 tsp butter to clean bowl. If you’re using a stick of butter 1 tsp would be 1/3 of a tablespoon slice. Heat in microwave for 10 seconds or until creamy when stirred.
  6. Add 2 tsp whipped cream cheese and 1/4 teaspoon vanilla extract. Stir ingredients together.
  7. Add 1 TBSP powdered sugar and stir until completely smooth. I switched back and forth between my spatula and fork to mix the frosting and make it super smooth.
  8. Spread the frosting on top of your cake and sprinkle 1 TBSP of sweetened coconut shreds on top. Enjoy…:)
Recipe Notes

microwave chocolate coconut cake recipe

 

 

 

 

Share this: