Gluten Free: Coconut and Raspberry Microwave Cake

In spite of all attempts to inform me otherwise, I'm still convinced that microwaves work my superheating crockery to a point where the food warms through as a mere consequence. I know this to be true, because I've experienced the searing pain of grabbing a bowl or mug from the microwave, only to discover that it's hotter than liquid magma. The food inside is usually lukewarm at best.

Cake, however, is definitely something that the microwave does cook rather well. This is most certainly a Good Thing for those moments when I need cake, but have none. Let's be honest, two minutes isn't too long to have to wait for cake, is it?

Coconut and Raspberry Microwave Cake (makes one mug, or two ramekin cakes)
You'll need:

• 45g butter
• 4-5 frozen raspberries
• 1 egg
• 2 tbsp milk
• 3 tbsp light brown sugar
• 4 tbsp gluten free self raising flour mix
• 1½ tbsp desiccated coconut (plus extra for the topping)
• 1 tsp seedless raspberry jam

Make it!

1. Put the butter in a large mug and melt in the microwave in 10 second bursts. 
2. Add the frozen raspberries and squish them slightly with a fork.
3. Beat in the egg, milk and sugar until well mixed.
4. Add the self raising flour mix and coconut and beat with the fork until smooth. 
5. Pop the mug into the microwave and cook on full power for 1 minute 30 seconds. Then, cook in 15-30 second bursts until the cake is cooked through. Poke a skewer through the cake to check it's done. 
6. To make ramekin cakes, divide the mixture between two ramekins and cook as in stage 5. They shouldn't need much more than 1 minute each to cook through, but if you're cooking them both at the same time they'll take a little longer.
7. Spread the jam over the top of the still warm cake(s) and sprinkle some extra desiccated coconut on top.
8. Leave to cool slightly before digging in, you don't want to burn your tongue, do you?