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Mini six inch coconut cake with coconut buttercream and flakes on top

Prep Time 10mins | Bake Time 40 mins | Total Time 50 mins

Because sometimes you want cake, but not a cake big enough to feed your entire neighborhood.

What Is Mini Coconut Cake?

Mini Coconut Cake is a soft, fluffy six inch cake packed with coconut flavor and finished with a creamy coconut buttercream. It is rich without being heavy and light without being boring. The coconut oil and coconut milk keep the crumb tender, while sweetened coconut flakes add texture in every bite. It feels like sunshine on a plate and somehow tastes like vacation even if you are still standing in your kitchen.

Cut Mini six inch coconut cake with coconut buttercream and flakes on top

Ingredients You Will Need

unsalted butter
coconut oil
granulated sugar
coconut extract
vanilla extract
large egg
all purpose flour
salt
baking soda
sweetened coconut flakes
canned light coconut milk or coconut cream
powdered sugar

Butter and coconut oil in a mixing bowl on the counter

Butter, sugar, and coconut oil in a mixing bowl on the counter

Wet ingredients in a mixing bowl on the counter

Flour being sifted into wet ingredients on the counter

Coconut flakes being added to cake batter

Our Tips for your Mini Coconut Cake?

Use room temperature ingredients. Cold butter will not cream properly and your cake will bake up dense instead of fluffy.
Measure flour correctly. Spoon it into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and dries out the cake.
Do not overmix once the flour is added. Mix just until combined so the cake stays soft and tender.
Let the cake cool completely before frosting. Even slightly warm cake will melt the buttercream and slide right off.

Softened butter for frosting in a mixing bowl

Coconut milk being added for frosting in a mixing bowl

Powdered sugar being added for frosting in a mixing bowl

Coconut flakes for frosting in a mixing bowl

How to Store your Mini Coconut Cake?

Refrigerator: Store the frosted cake in an airtight container or wrap tightly with plastic wrap. It will stay fresh for up to 4 days. Let it sit at room temperature for about 30 minutes before serving so the buttercream softens.

Freezer: Wrap the unfrosted cake layers tightly in plastic wrap, then again in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. You can also freeze slices individually wrapped for easy single servings.

First layer of cake with frosting on the counter

Second layer of cake with frosting on the counter

Fully frosted cake being covered in coconut flakes

Mini coconut cake styled for spring with shredded coconut topping

Latest Recipe Tutorial

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Never Lose This Recipe

Mini Coconut Cake

Yield: 4 slices

Author: Samantha Chen

Prep time: 30 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 40 M

Because sometimes you want cake, but not a cake big enough to feed your entire neighborhood.

Ingredients

For the Cake

½ cup unsalted butter, room temperature
2 tablespoons coconut oil
½ cup granulated sugar
½ teaspoon coconut extract
½ teaspoon vanilla extract
1 large egg
¾ cup all purpose flour
Pinch of salt
½ teaspoon baking soda
½ cup sweetened coconut flakes
¼ cup canned light coconut milk or coconut cream, well shaken

For the Frosting

¾ cup unsalted butter, room temperature
½ teaspoon coconut oil
½ teaspoon vanilla extract
2 cups powdered sugar, sifted
¼ cup sweetened coconut flakes for topping

Instructions

Prepare the Pan: Preheat the oven to 350°F. Grease and line a 6 inch round cake pan with parchment paper.
Cream the Butter and Sugar: In a large bowl, beat the butter, coconut oil, and sugar until creamy and smooth, about 1 to 2 minutes.
Add the Wet Ingredients: Mix in the coconut extract, vanilla extract, and egg until fully combined and slightly fluffy.
Incorporate the Dry Ingredients: Add the flour, salt, baking soda, and coconut flakes. Mix gently while slowly pouring in the coconut milk. Beat just until combined. Do not overmix.
Bake the Cake: Spread the batter evenly into the prepared pan. Place the pan on a small baking sheet and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before frosting.
Make the Frosting: In a large bowl, beat the butter and coconut oil until smooth. Gradually add the powdered sugar while mixing on low speed. Add the vanilla extract and beat until light and fluffy.
Frost the Cake: Once the cake is completely cool, frost the top and sides. Sprinkle sweetened coconut flakes on top. Slice into 4 servings and enjoy.

Notes

Room Temperature Matters: Soft butter should still be slightly cool to the touch. If it is greasy or melty, the cake structure will suffer and the frosting can become too loose.
Coconut Milk Consistency: Shake the can well before measuring. Coconut solids and liquid separate easily and uneven measuring will affect texture.
Do Not Skip the Parchment: Lining the pan ensures clean release. This cake is tender and can stick easily without it.
“Whatever you do, do it all for the glory of God.” 1 Corinthians 10:31