Ingredients
2 tablespoons powdered sugar (optional)
2 cans (14.5-ounce) coconut milk, chilled
Toasted coconut flakes
Coconut whipped cream (recipe below)
Pinch of salt
1/4 teaspoon baking powder
3 tablespoons cocoa powder (I used Dutch unprocessed)
1/4 cup all-purpose flour (or 1-to-1 gluten free all-purpose flour)
1/4 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1/4 cup coconut milk
2 tablespoons granulated sugar
Step by step
In a small bowl, whisk together the sugar, coconut milk, coconut oil and vanilla extract. Add in the flour, cocoa powder, baking powder and salt. Mix until combined and batter is thick.
Transfer cake batter to a microwavable mug. Fill 3/4 or less to make room for the cake rising. Using your KitchenAid® Convection Microwave with High-Speed Cooking, microwave the mug for 60-70 seconds. A toothpick inserted into the center should come out almost clean.
Top cake with coconut whipped cream and coconut flakes.
Place the bowl and whisk attachment of your KitchenAid® Stand Mixer in the freezer for at least 10-15 minutes to chill.
Carefully open the chilled coconut milk cans. Be careful not to shake as you want the top layer. Once open, scoop out the top layer of each can and place into the bowl of the stand mixer.
Using the whisk attachment, whisk the coconut cream until soft peaks form, 3-4 minutes on medium speed. Add in the powdered sugar if using and whisk until stiff peaks form. Top the cake with the whipped coconut cream.