In a medium-sized microwave-safe mug or small bowl, combine the shredded coconut, cocoa powder, almond flour, granulated sugar, baking powder, and salt. Whisk with a fork to ensure even distribution.

In a separate small bowl, whisk together the milk, honey, and melted coconut oil.

Pour the wet ingredients into the dry ingredients and stir with a fork until just combined. Be careful not to overmix.

Lightly grease the inside of the mug with a bit of coconut oil or cooking spray.

Microwave on high for 1 minute. Then, microwave in 30-second increments, checking for doneness after each interval. The mug cake is done when it feels firm to the touch and a toothpick inserted into the center comes out clean. Total cook time should be around 1 minute 30 seconds to 2 minutes.

Allow the mug cake to cool for a minute or two before enjoying.