A small serve coconut cake that is incredibly easy to make, perfectly sized, and packed with coconut flavor in every bite!
Sometimes, we really want to indulge in our favorite cake but don’t want to make a big fancy one with lots of layers.
Those are always nice but not always necessary. They’re good for celebrations and special occasions but not ideal for everyday comfort or cravings!
That’s what small serve recipes are perfect for and this small coconut cake recipe is one to keep!
With its light and tender crumb, perfectly soft and moist texture, and delicious coconut flavor, this coconut cake has all the right qualities!
Best of all, it’s made entirely in one bowl using simple ingredients and bare minimum effort! No need to cream the butter and sugar, no eggs, and no extra dishes to clean up!
This recipe is all about ease, comfort, and convenience without compromising on fun and deliciousness!
Everything you need
For the cake batter:
– unsweetened canned coconut milk
– granulated sugar
– vanilla extract or coconut extract
– all purpose flour
– baking powder
– salt
– shredded coconut flakes (sweetened or unsweetened)
For the frosting:
– heavy cream
– powdered sugar
– vanilla extract
I topped my cake with vanilla whipped cream frosting and coconut flakes but those aren’t the only options! Feel free to make a cream cheese frosting, cream cheese glaze, or even butter cream frosting.
Notes & Tips
The Coconut Milk: Use unsweetened canned coconut milk for this recipe only! It’s the kind that is commonly used in Thai foods and can be found in the international foods aisle in most grocery stores. Make sure it is not lite and mix it very well before using. Please do not substitute with the coconut milk found in the dairy/refrigerated sections
The Flour: Please measure the flour correctly. Use a kitchen scale if you have one or the spoon and level method if you don’t. Please do not pack the flour into the measuring cup.
The Coconut Flakes: Shred the coconut flakes into finely small pieces using a food processor. The bigger pieces make the batter a lot thicker and create an unpleasant and chewy texture. Smaller pieces spread throughout the batter more evenly, resulting in better taste and texture!
I hope you enjoy this recipe and would greatly appreciate a rating and review! I would love to hear your feedback and answer any questions you may have! Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials, updates, & more!
Small Coconut Cake
Ingredients
For the cake:
- 1/3 cup (80 ml) unsweetened canned coconut milk – room temp
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp vanilla extract or coconut extract
- 1/2 cup (65 g) all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 4 tbsp (20 g) shredded coconut, sweetened or unsweetened (see note)
For the frosting:
- 1/3 cup (80 ml) heavy cream
- 2 tbsp powdered sugar (+/- to your preference)
- 1/8-1/4 tsp vanilla extract
Instructions
The Cake:
- Preheat the oven to 350℉ (180℃). Grease and line the bottom of a 6 inch round cake pan with parchment paper and set aside.
- Stir the coconut milk before using. Then add it to a mixing bowl along with granulated sugar, and vanilla extract or coconut extract. Whisk to combine.
- Then add the flour, salt, baking powder, and coconut flakes and whisk it all together. Be careful not to over mix.
- Transfer the batter to the prepared baking pan and evenly spread it throughout.
- Bake for about 22-23 minutes, until the center is just set and a toothpick inserted into the center comes out clean.
- Set the pan on a cooling rack for about 5-10 minutes. Once the pan is cool to touch, remove the cake from the pan and set it onto the cooling rack to cool completely.
The Frosting:
- Add the heavy cream, powdered sugar, and vanilla extract to a bowl and using either a whisk or an electric hand mixer, mix until it forms stiff peaks. Taste and adjust the sweetness to your preference.
- Once the cake has cooled completely, spread the whipped frosting over it and top with shredded coconut flakes. Serve and enjoy!
