Tiny Coconut Cakes Makes 12

• The scraps from this recipe make great cake pops.

KEYWORDS

tiny coconut cakes, coconut cake, coconut

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

White Chocolate Buttercream

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

milk; 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 toothpick 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.

LAURA LEE ALICE
COOKS