Mini Coconut Cakes
Today I’m sharing a little slice of Heaven with these mini coconut cakes. They are so dreamy and delicious that I just may have enjoyed one for my lunch when I made them. But let’s keep that a secret!
You don’t need any special equipment or pans to make these individual, two-layer cakes, just check the notes. You probably already have the perfect baking pans in your pantry.
With a hint of coconut in the cake batter, clouds of coconut whipped cream covering it, and toasted coconut on top, these coconut cakes will definitely satisfy. And those chocolate hearts? Well, they’re easier than you think to make. These are the perfect treat for a Tea for Two Valentine’s Day tea party.
Mini Coconut Cakes
Makes 2 cakes
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 cup + 3 tbsp sugar
- 1/8 tsp baking powder
- 1 large egg
- 3 tbsp Cream of Coconut, well stirred (see notes)
- 1/2 tsp vanilla extract
- 3 tbsp salted butter at room temperature
- 1/2 cup sweetened, flaked coconut
- Coconut Whipped Cream (recipe follows)
- Chocolate Hearts (recipe follows)
- 2 14 or 14.5 oz cans (see note)
- Baking Spray with Flour like Baker’s Joy
- Parchment Paper
Preheat oven to 350 degrees and prepare pans. Trace bottoms of cans onto parchment paper and cut out small circles to fit the inside. Spray the inside of the cans well with the baking spray and lay parchment circle in bottom. (Make sure the can is sprayed well so the cake can easily slide out.)
In a small bowl, whisk together flour, sugar, and baking powder. Set aside. In a medium bowl, whisk together egg, Cream of Coconut, and vanilla. Add butter and flour mixture. Beat with a hand-held mixer on low speed until all ingredients are incorporated then increase to medium speed and beat until lightened and volume is slightly increased, about 1 minute.
Spoon the batter into the cans, dividing equally. Use a small spatula to scrape the batter down into the cans if necessary. Place the cans on a baking sheet and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Do not turn off oven.
Remove the cans from the baking sheet and place on a wire rack. Let cakes cool in cans for 15 minutes. Remove from cans and allow to finish cooling. If you sprayed the cans well, the cakes should easily slide right out.
While cakes are cooling, spread the flaked coconut on the baking sheet and bake for about 7-8 minutes, turning once, until toasted.
Slice off the top of each cake to even it out then slice each cake in half horizontally. Place half the cake on a plate and cover the top with the Coconut Whipped Cream (recipe follows). Top with other half of cake and cover the top and sides with the whipped cream. Sprinkle with toasted coconut and top with Chocolate Heart (recipe follows).
Cakes can be made up to one day in advance and refrigerated. Wait to top with toasted coconut and chocolate heart until ready to serve.
*Notes – Cream of Coconut: Coco Goya or Coco Lopez Cream of Coconut can be found in the Mexican or Hispanic section of your grocery store. When you open it, you will most likely find a hard layer of coconut oil on top. When you poke through it, you’ll find a more liquefied oil. Dump the entire can into a bowl and whisk it all together until it’s combined before adding to the recipes.
* Notes – Cans: Soup, bean, and vegetable cans make great baking pans for small cakes. Completely remove the lid and the label, rinse them out, and run them through the dishwasher before using them. If your can has a peel back lid with a tab, use a can opener to remove the remaining lip before using or your cake will not be able to get out of the can.
Coconut Whipped Cream
I LOVE whipped cream so I want lots of clouds of it on my cake. This recipe makes plenty for that, but if you want a thinner coating of whipped cream, just half the recipe.
- 1 cup whipping cream, cold
- 2 tbsp confectioners’ sugar
- 2 tbsp Cream of Coconut, well stirred (see notes)
- 1 tsp vanilla extract
Place all ingredients in a medium mixing bowl and beat with a hand-held mixer until firm peaks form, about 2-3 minutes. Use immediately or cover and refrigerate for up to one hour.
- 4 oz dark or semi-sweet chocolate, chopped
- 1/2 tsp coconut oil
Melt chocolate in a double boiler or place a glass bowl over a shallow pan of water and heat the water until it softly boils. You can also melt the chocolate in a glass bowl in the microwave in 10 second increments until melted, stirring between increments. Stir in coconut oil.
Place a decorating tip with a small hole (a #3 works well) in a plastic decorating bag and fill with melted chocolate.
Place a silicone mat or wax paper on a baking sheet. Draw a heart outline then fill in the middle with just a few squiggle lines. Make sure you connect the lines to the edge of the heart.
Place in refrigerator for about 30 minutes to harden. Remove very gently and place on top of cake.
Note: these hearts are very delicate and won’t all survive. This recipe will allow you to make several just in case. I made eight hearts; of those, 3 broke and 2 almost broke. And if they don’t break, more to eat!