Mini Coconut Cake Recipe

Name: Mini Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups granulated sugar; 1 cup butter; 1/3 cup milk; 4 eggs; 2 cups self rising flour; 1 cup sugar; 1 cup water; 3 tablespoons liquer; 1/2 cup butter softened; 300 grams sour cream; 1 teaspoon coconut extract; 1/2 cup granulated sugar; 1/2 cup powdered sugar; shredded coconut for garnish

Servings: persons

1 1/2 cups granulated sugar
1 cup butter
1/3 cup milk
4 eggs
2 cups self rising flour
1 cup sugar
1 cup water
3 tablespoons liquer
1/2 cup butter softened
300 grams sour cream
1 teaspoon coconut extract
1/2 cup granulated sugar
1/2 cup powdered sugar
shredded coconut for garnish

1
-Preheat oven to 160C. Lightly grease a mini cheesecake pan with non stick cooking spray and set aside.
2
-In large stand mixer whip butter and sugar together until fluffy. Stir in milk and eggs 1 at a time until combined.
3
Slowly stir in flour until all ingredients are added to the bowl.
4
Scoop batter into prepared pan and bake 25-30 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely before removing from pan.
5
-For the cream: whip butter, granulated sugar and coconut extract together in a large bowl.
6
In another bowl whip the sour cream and powdered sugar until fluffy. Pour in the butter mixture and mix well.
7
-To assemble: slice cakes evenly lengthwise, spread the frosting in between cakes. Place top part of the cake on upside down to create a flat top. Drizzle with syrup ( not much ) and Spread cream all over cake evenly and coat with shredded coconut. Repeat for remaining cakes and refrigerate .

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups granulated sugar, 1 cup butter, 1/3 cup milk, 4 eggs, and more.

Yes, Mini Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Coconut Cake

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