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!

Mini Coconut Cakes
yield: 4
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Ingredients:
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 + 2 tablespoons all purpose flour
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

Directions:
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.