TeaTime Magazine

Mini Coconut Cakes

Scrumptious coconut cake topped with beautiful buttercream rosettes creates an impressive dessert in Mini Coconut Cakes. 

Mini Coconut Cakes
Serves: 12
  • 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
  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.

White Chocolate Buttercream
Serves: approximately 2½ cups
  • 1 cup unsalted butter, softened
  • ⅛ teaspoon salt
  • 2 cups white chocolate morsels, melted according to package directions and cooled slightly
  • 3 cups confectioners’ sugar
  • ¼ cup coconut milk
  • ⅛ teaspoon coconut extract
  • Pink gel food coloring
  1. In a large bowl, beat together butter and salt at medium speed until smooth and creamy, 2 to 3 minutes. Add white chocolate, beating well. Reduce mixer speed to low. Gradually add confectioners’ sugar, alternately with coconut milk, beating until combined. Add coconut extract and desired amount of pink food coloring, increasing mixer speed to medium, and beating until light and fluffy, 2 to 3 minutes. Use immediately.


Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!