Small Coconut Cake
Ingredients
Cake
- 4 Tbsp butter softened
- 2 Tbsp canola oil
- ½ cup sugar
- ½ tsp vanilla extract
- 1 large egg room temperature
- ¾ cup all-purpose flour
- ⅛ tsp salt
- ½ tsp baking soda
- ½ cup sweetened coconut flakes
- ¼ cup canned light coconut milk
Frosting
- 2 ounces cream cheese softened
- 2 Tbsp butter room temperature
- ⅛ tsp vanilla extract
- 1½ cup powdered sugar
- 1 Tbsp light coconut milk
- ⅓ cup sweetened coconut flakes more or less, to taste
Instructions
- Preheat the oven to 350℉.
- Prep a 6-inch cake pan by lining the bottom of the pan with a round piece of parchment paper. Spray the sides of the pan lightly with cooking spray.
- Combine the butter, canola oil, and sugar in a medium bowl until fluffy.
- Add the vanilla extract and beat in the egg until combined.
- Combine the flour, salt, baking soda, and coconut flakes in a small bowl and stir into the wet ingredients until just combined. Then stir in the coconut milk until combined.
- When everything is mixed, spread into the prepared pan.
- Bake the cake for 35-38 minutes, or until it starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan until it is cool enough to touch. Once cooled, carefully tip upside down onto a plate. Carefully peel the parchment paper off the top of the cake. Allow the cake to cool completely before frosting, at least one hour.
- To make the frosting: Combine the softened cream cheese, butter, vanilla extract, and powdered sugar in a medium bowl. Beat with a spoon or use a hand mixer. Once combined, add the coconut milk and beat until the mixture is smooth. Stir in the coconut flakes. You could also sprinkle some coconut flakes on top of the frosting.
- Spread the frosting on the cake using an offset spatula. Refrigerate if not serving within a few hours. I like to put out for at least a half hour to allow the frosting to soften prior to serving.