Mini Coconut Cakes
Serves: 12
 
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon coconut extract
  • 1½ cups all-purpose flour
  • ½ cup unsweetened desiccated coconut
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup full-fat coconut milk
  • White Chocolate Buttercream (recipe follows)
  • Garnish: small mint leaves
Instructions
  1. Preheat oven to 350°. Spray a 18×13-inch rimmed baking sheet with baking spray with flour. Line bottom of baking sheet with parchment paper.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add extracts, stirring well.
  3. In a medium bowl, whisk together flour, coconut, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating after each addition just until combined. Pour batter into prepared baking sheet. Using an offset spatula, smooth top of batter.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool completely in pan.
  5. Using a 2¼-inch round cutter, cut 36 rounds from cake, discarding scraps.
  6. Place White Chocolate Buttercream in a piping bag fitted with a coupler and a small round piping tip (Wilton #5). Pipe a thin layer of buttercream onto 12 cake rounds. Top each with a cake round, and pipe another thin layer of buttercream. Top each with a remaining cake round. Switch to an open-star piping tip (Wilton #1M). Pipe a decorative rosette of buttercream on top of each cake.
  7. Garnish with mint leaves, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-coconut-cakes/