1 1/2 tablespoons coconut oil
2 tablespoons sugar
4 tablespoons milk
1/2 teaspoon vanilla extract
4 tablespoons self-rising flour
1 pinch salt
1 tablespoon rainbow sprinkles
1 to 2 tablespoons whipped cream (optional)
Add the coconut oil to a microwave-safe mug, and microwave for 20 to 30 seconds or until melted.
Once the coconut oil is melted and smooth, add the sugar, milk and vanilla, and whisk until smooth.
Add the flour and salt, and whisk until a batter forms.
Scatter the rainbow sprinkles on top of the cake, and use a toothpick or knife to swirl them into the top 1 inch of batter.
Microwave the mug on high for one minute.
Check the cake by pressing gently on the top. It should spring back. If it doesn't, continue to microwave in 10-second intervals until it does.
Allow the cake to cool slightly before topping with whipped cream and more sprinkles if you like.
Serve immediately.