Name: Pineapple Coconut Mug Cake
Cook time: 11 min
Total time: 11 min
Yield: 2
Ingredients: 2 tablespoons melted butter; 1 large egg; 2 tablespoons Almond Breeze Shelf Stable Unsweetened Original Almondmilk; 1 teaspoon pure vanilla extract; ⅓ cup coconut flakes; ¼ cup sugar; 6 tablespoons self-rising flour; ½ cup canned pineapple, chopped (save pineapple juice for syrup); 1 cup pineapple juice; ⅓ cup Almond Breeze Shelf Stable Unsweetened Original Almondmilk; ½ cup whipped cream; ¼ cup toasted coconut flakes; 2 maraschino cherries

Directions

Mug Cake

Step 1 complete
To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
Step 2 complete
Divide the batter between two large ceramic mugs.
Step 3 complete
Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook.
Step 4 complete
To a medium-size bowl add chopped pineapple, self-rising flour, sugar, Almond Breeze Unsweetened Original Almondmilk, melted butter, coconut flakes, egg and vanilla. Whisk just until combined.
Step 5 complete
Divide the batter between two large ceramic mugs.
Step 6 complete
Microwave each mug separately for 1 minute, or until the cake is risen and firm on top. Note: Keep a close eye on each mug while in the microwave so the cake doesn’t overflow, or overcook.

Pineapple Simple Syrup

Step 7 complete
Add pineapple juice to a bowl and microwave for 5-6 minutes or until thick. While hot, add Almond Breeze Unsweetened Original Almondmilk and mix well.
Step 8 complete
Using a wooden skewer, poke holes in the cake and pour pineapple syrup over the mug cake.