Small Coconut Cake
This is a coconut cake with WOWZA flavors. It gets a real whammy of coconut flavors from the use of a bit of coconut oil in the batter along with coconut extract and some coconut milk. Grated coconut adds an extra bit of texture and even more coconut flavor!
I am usually not overly fond of cream cheese icing. (Yes I am one of those odd ducks!) This cake does have a cream cheese butter cream frosting, but it is not overwhelmingly cheesy, if you know what I mean. It just tasted rich and sweet. I am not a real frosting lover anyways. I much prefer a glaze, but this coconut frosting went well with this cake!
You will need a six-inch round cake pan that is at least 2 inches deep. They aren’t hard to find. I actually have two of them. They are great for making small batch layer cakes, or a single small batch cake such as this delicious one! I highly recommend getting one if you are a small batch kitchen! I bought mine on Amazon. It wasn’t too expensive either.
I sent half the cake over to my sister’s as I thought my dad might like a piece with his supper and she might like to try one as well. My brother in law is not one much for sweets unless it is a special occasion. This cake, however, is a special occasion in and of itself! I highly recommend this cake recipe if you are looking for a smaller coconut cake to bake! You can’t go wrong with this one! My sister and father loved it!
- 4 TBS (57g) butter, at room temperature
- 2 TBS (27g) coconut oil, room temperature (I used organic)
- 1/2 cup (100g) granulated sugar (I used unbleached organic)
- 1/2 tsp coconut extract
- 1 large free range egg
- 3/4 cup (96g) plain all purpose flour
- pinch salt
- 1/2 tsp baking soda
- 1/2 cup (48g) sweetened flaked coconut
- 1/4 cup (60ml) canned coconut milk (well shaken)
- 3 ounces (85g) full fat cream cheese, room temperature
- 1 TBS (14g) coconut oil, room temperature
- 1 TBS (14g) butter, room temperature
- 1/4 tsp coconut extract
- 2 cups (260g) icing sugar
- 1/3 cup (30g) sweetened flaked coconut (more or less to taste)
I use the PC brand organic natural coconut oil. It comes in a jar and is nice and soft at room temperature. My butter is salted butter.
![Small Coconut Cake Small Coconut Cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJguq28lqWWg1YkdPMb9sROo93jMZyLWINAEgUlNrzjbzlgXkmafWoeDe-dTl0WwSpsURZBdgP-ItSt0tLkwvb60G_Ma3k2NNr22XkFwrUJrcB4TdrN-gH2lUkbq-7zFgNZA8vBSbylYJtOOpdu3H_JoMBOlnVzcYfuBs3GPUHTViva9LedJCVHJ7P1VI/s600/447769252_759522759713759_7274578966241250093_n.jpg)
Small Coconut Cake
- 4 TBS (57g) butter, at room temperature
- 2 TBS (27g) coconut oil, room temperature (I used organic)
- 1/2 cup (100g) granulated sugar (I used unbleached organic)
- 1/2 tsp coconut extract
- 1 large free range egg
- 3/4 cup (96g) plain all purpose flour
- pinch salt
- 1/2 tsp baking soda
- 1/2 cup (48g) sweetened flaked coconut
- 1/4 cup (60ml) canned coconut milk (well shaken)
- 3 ounces (85g) full fat cream cheese, room temperature
- 1 TBS (14g) coconut oil, room temperature
- 1 TBS (14g) butter, room temperature
- 1/4 tsp coconut extract
- 2 cups (260g) icing sugar
- 1/3 cup (30g) sweetened flaked coconut (more or less to taste)
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six inch layer tin and line the bottom with some baking parchment. Set aside.
- Using an electric mixer, whisk the butter, coconut oil and sugar together until nice and creamy. Beat in the coconut extract and the egg.
- Sift the flour, soda and salt together. Stir in the coconut flakes. Sprinkle over top of the creamed mixture. Beat together while slowly adding the coconut milk. Beat unto thoroughly mixed. Do NOT overbeat.
- Spoon the batter into the prepared pan, smoothing over the top.
- Bake in the preheated oven for 38 to 40 minutes until risen, golden brown and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 10 minutes on a wire rack before tipping out onto the rack and removing the paper. Allow to cool completely before proceeding.
- Beat the butter. cream cheese and coconut oil for the frosting together with the coconut extract until well combined.
- Tip in the icing sugar and continue to beat. It may look like it will never come together, resembling crumbs at first, but persevere, it will all of a sudden become smooth and creamy.
- Spread the frosting over the sides and top of the cooled cake. Sprinkle with the coconut. Cut into wedges to serve.
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