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Tiny Coconut Cakes                                             Makes 12


1 cup sugar

½ cup unsalted butter softened (1 stick)

2 large eggs

1½ cups all-purpose flour

½ cup unsweetened coconut

1½ tsp baking powder

½ tsp salt

½ cup milk

Preheat oven to 350°F.  Spray an 18x13-inch baking sheet; line bottom with parchment paper.  You will need a 2½-inch



round cutter.



1.  In a large bowl,  beat sugar and butter until light and fluffy, scraping bowl often.  Add eggs, one at a time, beating



     well after each addition.  Stir in extracts.

2.  In a medium bowl, blend the flour, coconut, baking powder and salt.  At low speed, add the flour mixture to the



     butter mixture, alternating with coconut mik; end with flour mixture.  Beat each addition just until combined.  Pour



     the batter mixture into the prepared pan; smooth top.

3.  Bake 15 minutes; check for doneness by inserting toothpaste in the center.  Cool in the pan.

4.  Using cutter, cut 36 rounds from the cake; freeze or discard scraps.

5.  Using the White Chocolate Buttercream, pipe a thin layer of buttercream onto 12 rounds; place another round on



      top of those, pipe another layer of buttercream on top; top with the remaining 12 cake rounds, pipe an open star



     design on top of those.




tiny coconut cakes, coconut cakes



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