Mini Coconut Cakes

5 from 1 vote

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Mini Coconut Cakes

By the time you guys read this, I will be running my relay! Me and group of 11 other women are running almost 180 miles over the next 36 hours. Wish us luck! I don’t have a lot of time, but I wanted to make sure I posted a recipe for you guys!

This coconut cake is light, fluffy, moist and in miniature form! I’m loving the minis…not gonna lie.

Hope you guys find some time to make these soon! They are super yummy!

Have a great weekend!

5 from 1 vote

Mini Coconut Cakes

Cute mini coconut cakes are bursting with tropical flavor! Try this adorable dessert for your next weekend baking project.

servings 4 cakes
Prep Time 20 mins
Cook Time 27 mins
Total Time 47 mins


  • 1/2 cup butter softened
  • 1 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon coconut extract
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup all purpose flour + 2 tablespoons
  • 3/4 cup self rising flour

For the frosting:

  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 5 tablespoons milk approximately
  • 1 pound powdered sugar about 3 3/4 cups
  • shredded coconut for garnish


  • Preheat oven to 350 degrees. Lightly grease 4 mini cheesecake pans with non stick cooking spray and set aside. {My pans were 4 x 1 1/2 inches}.
  • In large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla, coconut extract and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Scoop batter evenly between the 4 prepared pans and bake 25-30 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely before removing from pans.
  • For the frosting, whip butter, vanilla and coconut extract together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip 1-2 minutes or until light and fluffy.
  • To assemble: slice cakes evenly lengthwise and spread a good 4 tablespoons of frosting in between cakes. Place top part of the cake on upside down to create a flat top. Spread frosting all over cake evenly and coat with shredded coconut. Repeat for remaining cakes and serve.


Calories: 1252kcal | Carbohydrates: 194g | Protein: 9g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 209mg | Sodium: 461mg | Potassium: 136mg | Fiber: 1g | Sugar: 163g | Vitamin A: 1617IU | Calcium: 85mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: coconut cakes, mini


Polaroid photo of granola bars

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14 Responses
  1. Ordinary Arts

    I love the way these cakes look…so whimsical! Now, I just need some sort of occasion to make these!


    1. Cyndy C

      Who needs an occasion? Lol – these are too cute and delicious looking to have to wait for anything. Just freeze whatever you have left…if there is any!

  2. Patsy

    Every time I put shredded coconut on a cake or cake pop it dries out and gets hard in no time. Any suggestions besides eating everything right away?

  3. Emily @ Life On Food

    What cute little cakes! I love coconut and I am already drooling over these. Good luck on the relay, that is a ton of miles!

  4. Maggie @MaggieCooks

    So glad I stumbled upon your blog!
    Your blog is beautiful and this recipe sounds delicious!
    I cant wait to try it! Thank you for sharing
    greetings from Mexico 🙂

  5. Pixie

    Hi I was wondering if I could Use coconut milk in place of the reg milk and omit the extract? Because I don’t have coconut extract and I don’t drink vodka so I can’t make it from scratch either:/