PinFacebookTweetEmailShare Jump to RecipeThis small coconut cake recipe is a 6 inch mini cake that is so festive for the holidays or a small birthday celebration.This cake is made with coconut milk, coconut oil, and coconut flakes for the maximum amount of coconut flavor!   Coconut cake is really common around the holidays in the South.I’m not sure if it’s just because not much else is in season, and a bag of sweetened coconut flakes lasts for a long time in the pantry.

Regardless, my Christmas dessert table always had plenty of coconut flakes on it.My grandmother bought frozen shredded coconut that had quite a bit of moisture to it, but that item isn’t popular anymore; the blue bag of sweetened dried flakes in the baking aisle is much more common.This really is the best coconut cake ever because it contains coconut milk, coconut flakes, and coconut oil.

It also contains coconut extract, but it’s just as delicious without if you can’t find it.I also understand not wanting to buy a bottle of extract for just one cake.You can add coconut extract to my coconut cupcakes with cream cheese frosting or, for a breakfast treat, my coconut muffins.

How to Make a Small Coconut Cake Recipe: My small coconut cake recipe is baked in this 6 inch cake pan.It’s the pan I use for all of my mini cakes, like my mini vanilla cake and mini chocolate cake for two.This pan is aluminum and has 2″ high sides.Sometimes, if you buy the 6 inch cake pan with 3 inch high si

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