Mini Coconut Cakes Recipe

Name: Mini Coconut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups Butter, Softened; 1 cup Granulated Sugar; 1/2 teaspoons Vanilla; 3/4 teaspoons Coconut Extract; 2 whole Eggs; 1/2 cups Plus 2 Tablespoons, All-purpose Flour; 3/4 cups Self-Rising Flour; 1/2 cups Milk; FOR THE FROSTING:; 1/2 cups Butter, Softened; 1 teaspoon Vanilla Extract; 1 teaspoon Coconut Extract; 1 pound Powdered Sugar (about 3 3/4 Cups); 5 Tablespoons Milk {give Or Take A Few}; Shredded Coconut For Garnish

Servings: persons

FOR THE CAKE:
1/2 cups Butter, Softened
1 cup Granulated Sugar
1/2 teaspoons Vanilla
3/4 teaspoons Coconut Extract
2 whole Eggs
1/2 cups Plus 2 Tablespoons, All-purpose Flour
3/4 cups Self-Rising Flour
1/2 cups Milk
FOR THE FROSTING:
1/2 cups Butter, Softened
1 teaspoon Vanilla Extract
1 teaspoon Coconut Extract
1 pound Powdered Sugar (about 3 3/4 Cups)
5 Tablespoons Milk {give Or Take A Few}
Shredded Coconut For Garnish

1
Preheat oven to 350 degrees F. Lightly grease 4 mini cheesecake pans with non stick cooking spray and set aside. My pans were 4 x 1 1/2 inches.
2
For the cake: In a large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla, coconut extract and eggs, adding the eggs 1 at a time until combined. Scrape sides of bowl and mix again. Slowly stir in the flours and milk, alternating back and forth adding some flour and then some milk, until all ingredients are added to the bowl. Scrape sides of bowl and mix again briefly.
3
Scoop batter evenly between the 4 prepared pans and bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Whatever you do, DO NOT OVER BAKE! They will be dry if you do! Remove from oven and cool completely before removing the cakes from pans.
4
For the frosting, whip butter, vanilla and coconut extract together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides of the bowl and whip 1-2 minutes or until light and fluffy.
5
To assemble: slice cakes in half horizontally and spread a good 4 tablespoons of frosting in between the two halves of each cake. Place top part of the cake on upside down to create a flat top. Spread frosting all over cake evenly and coat with shredded coconut. Repeat for remaining cakes and serve.

1283

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups Butter, Softened, 1 cup Granulated Sugar, 1/2 teaspoons Vanilla, and more.

Yes, Mini Coconut Cakes 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 Cakes

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