Coconut cake is really common around the holidays in the South. I’m not sure if it’s just because not much else is in season, and a bag of sweetened coconut flakes lasts for a long time in the pantry. Regardless, my Christmas dessert table always had plenty of coconut flakes on it. My grandmother bought frozen shredded coconut that had quite a bit of moisture to it, but that item isn’t popular anymore; the blue bag of sweetened dried flakes in the baking aisle is much more common. This really is the best coconut cake ever because it contains coconut milk, coconut flakes, and coconut oil. It also contains coconut extract, but it’s just as delicious without if you can’t find it. I also understand not wanting to buy a bottle of extract for just one cake. You can add coconut extract to my coconut cupcakes with cream cheese frosting or, for a breakfast treat, my coconut muffins.
How to Make a Small Coconut Cake Recipe:
My small coconut cake recipe is baked in this 6 inch cake pan. It’s the pan I use for all of my mini cakes, like my mini vanilla cake and mini chocolate cake for two.This pan is aluminum and has 2" high sides. Sometimes, if you buy the 6 inch cake pan with 3 inch high sides, the cake can sink in the middle when cooling. I really recommend the the 6 inch cake pan with 2 inch sides. This is the most common size mini cake pan you’ll find at a kitchen shop, because it’s commonly used for the top layer of a wedding cake. Speaking of weddings, don’t miss my wedding cake cupcakes.
The Ingredients
Butter. Unsalted butter that has been resting at room temperature for about 30 minutes is perfect here. Coconut Oil. I bake with unrefined, virgin coconut oil, because it has the best aroma and flavor of coconut. Sometimes, coconut oil is refined to remove the delicious coconut scent, but we want that in our cake, so buy virgin. Granulated Sugar. Coconut Extract. I always feel like extracts are optional in cakes like this. We have plenty of coconut flavor; this is just an extra boost. You can use it in the coconut frosting, also. Egg. All-Purpose Flour. Baking Soda. Coconut Flakes. Buy the sweetened shredded coconut flakes for the cake. If you want to decorate with the unsweetened (larger) coconut flakes, you can. Coconut Milk. Canned full-fat coconut milk is what I use here. Give it a very good shake to distribute the coconut cream before opening the can. Cream Cheese. This is for the coconut cream cheese frosting; soften it before using. Powdered Sugar.
The Directions
Equipment for This Small Coconut Cake Recipe
Coconut Oil: Unrefined, virgin coconut oil has the best aroma and flavor of coconut. Coconut Extract: Optional.Coconut Flakes: Sweetened shredded coconut flakes You can to decorate with the larger unsweetened coconut flakes.Coconut Milk: Canned full-fat coconut milk very well-shaken to distribute the coconut cream before measuring.
