Mini coconut cake

Mini coconut cake


This little cake is perfect if you’re having a tea party with one or two other people, and you don’t want too much left over cake (although I can’t see why that would be a problem…!) However, it’s also small enough to be eaten by one person, should the need arise! This little cake is made out of one single sponge, which means you can have a three layer cake without using too many eggs.

You can buy the coconut cream for the sponge mixture in a block, near the coconut milk in the supermarket. I makes the sponge lovely and moist, while the desiccated coconut topping adds a layer of crunch. You could also add a layer of raspberry jam between the layers to give a colour contrast.


Mini Coconut cake

100g butter, softened
100g caster sugar
30g coconut cream, grated
2 eggs
100g self-raising flour
1/2 tsp baking powder
30g desiccated coconut

50g butter, softened
150g icing sugar
30g coconut cream, grated
1 tbsp milk

60g dessicated coconut, to decorate

20cm cake tin, greased and lined with baking paper
preheat oven to 180

  1. For the sponge, cream together the butter, sugar and coconut cream until light and fluffy.
  2. Add the eggs and beat well, then fold in the flour, baking powder and desiccated coconut.
  3. Spoon the mixture into the tin and spread out, then bake for 20-25 minutes.
  4. When the cake is cooked, remove from the oven and allow to cool completely.
  5. Meanwhile, make the icing by combining the butter, sugar, coconut and milk to form a smooth icing.
  6. When the cake is cool, cut out 3 circles with a cookie cutter and level off with a serrated knife. Layer the cakes on a cake stand or plate, with the icing in between.
  7. Then spread the icing all over the top and sides of the cake, and press on the dessicated coconut to decorate.
  8. IMG_2094[1]

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