• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Baking Basics
  • The Bake Club
  • About
  • Products I Love

Of Batter and Dough logo

  • Facebook
  • Instagram
  • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Baking Basics
  • The Bake Club
  • About
  • Products I Love
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » All Cake Recipes

    Published: Dec 9, 2019 · Modified: Jul 15, 2021 by Rebecca Blackwell · This post may contain affiliate links · Leave a Comment

    Mini Coconut Cakes with Coconut Maple Italian Meringue Buttercream

    433 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    Individual Coconut Cakes frosted with Coconut Maple Buttercream

    These fluffy little cloud-like coconut cakes are decorated with Coconut Maple Italian Meringue Buttercream for the most adorable single-serving mini cakes ever.

    If you're looking for a regular size coconut cake recipe, rather than mini cakes, check out this Coconut Cream Cake.

    A mini Coconut Layer Cake frosted with Maple Italian Meringue Buttercream.

    It's just a couple of weeks before Christmas and you can find me happily submerged in a winter wonderland of tiny white coconut cakes. And really... who doesn't want to spend some time in a winter wonderland filled with cake?

    I am totally in love with these mini coconut cakes. They remind me of tiny wedding cakes. Also, the coconut cake and coconut maple buttercream are scrumptious. Like, lick-your-plate-clean-mand-ask-for-another kind of delicious.

    But, friends, let me level with you. 

    If you love being creative in the kitchen.... if you enjoy the idea of devoting the better part of an afternoon to playing with frosting... if you take total delight in serving others the kind of food that will illicit tons of oooh's and ahhhhh's and mmmmmmmm's... then you should ABSOLUTELY make these.

    If you're looking for more of a instant gratification kind of Christmas treat, these mini almond cakes or mini cranberry cakes are going to be more your style. Because, if you're in a hurry or don't enjoy playing with frosting, covering tiny little coconut cakes with buttercream can really test your patience.

    BUT - if decorating cakes is something you love to do, these are a blast. Especially if you can settle in to your kitchen for a couple of hours, unhurried and with nothing to do except unleash your creativity on tiny cakes.

    The coconut cake itself is baked as a large sheet cake, which can then be cut out into whatever sized mini cakes you like. I used three sizes from this Double Sided Cutter Set to cut out small cakes, smaller cakes, and teeny tiny cakes.

    Some I left as one layer, and some I stacked. Then I decorated each of them slightly differently. This is the fun part. Pull out your decorating supplies and have a blast.

    Several plates of mini coconut cakes with maple Italian meringue buttercream.

    What you need to know about frosting and decorating tiny cakes

    The smaller the cakes, the more challenging they are to cover in buttercream. The trick is to use a small offset spatula and start with a lot of buttercream. If you try to frost a small cake with a small amount of buttercream, the buttercream will pull at the crumbs of the cake and you'll end up with kind of a mess.

    When you've got a lot of buttercream to work with, you can gently move the spatula back and forth, almost patting it around the cake. Once the cake is covered in buttercream, it's easier to use the spatula to go around the cake and remove the excess.

    Also - if you are planning to cover the cakes with toasted coconut, don't worry to much about getting the buttercream perfectly smooth and even on the cakes. The coconut will cover it up.

    A mini Coconut Layer Cake frosted with Maple Italian Meringue Buttercream.

    Make a lot or a few mini coconut cakes.

    This coconut cake recipe makes enough batter to fill a large 21 x 15-inch sheet pan. This will allow you to cut out quite a few little cakes, depending on what size cutter you use. If you don't need quite so many, the recipe should cut in half pretty easily. The only measurement that can't be split evenly in half is 9 egg whites. I suggest using 5.

    A quick note about Italian Meringue Buttercream

    If you've been on this site from time to time over the years, you've likely heard me talk about Italian Meringue Buttercream on more than one occasion. But, if you're new to the stuff - it rocks. I feel like I've advocated for this amazing buttercream often enough to not overdo it here, most recently in this post about mini chai latte cupcakes. But I will say this: Make it once and you'll be a lifelong fan.  

    This coconut maple version is soooooo yummy. Maple syrup is a surprisingly delicious compliment to coconut. It's a flavor combination I'll be returning to again for sure.

    A mini Coconut Layer Cake frosted with Maple Italian Meringue Buttercream.

    Used in this Recipe:

    • Large 21 x 15-inch sheet pan
    • Small offset spatula
    • Cake Decorating Set
    • Kitchen Aid 6-quart Mixer
    • Sliver sprinkles

    More Holiday Recipes:

    • Mini Chocolate Peppermint Cupcakes
    • Individual Almond Cakes with Cranberry Sauce
    • Mini Ginger Snaps with Sorghum and Brown Sugar
    • Perfect Profiteroles 
    • Wine Poached Pear and Almond Tart
    • Lemon Ricotta Olive Oil Loaves
    • Mini Butterscotch Eclairs 
    • Eggnog Pots de Creme
    • Cranberry Pineapple Upside Down Cakes
    • Mini Cranberry Bundt Cakes with Lemon Glaze

    This recipe uses a lot of egg whites. So what should you do with all those leftover yolks? Save them for...

    •  Eggnog Pots de Creme
    • Chai Pots de Creme
    • Crustless Custard Tart

    Taking a bite of a mini Coconut Cake with Maple Italian Meringue Buttercream

    If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A mini Coconut Layer Cake frosted with Maple Italian Meringue Buttercream.

    Mini Coconut Cakes with Coconut Maple Italian Meringue Buttercream


    • Author: Rebecca Blackwell
    • Total Time: 2 hours 5 minutes
    • Yield: 15-30 mini cakes (depending on the size of each cake)
    Print Recipe
    Pin Recipe

    Description

    These fluffy little cloud-like coconut cakes are decorated with Coconut Maple Italian Meringue Buttercream for the most adorable single-serving mini cakes.


    Ingredients

    • 3 cups all-purpose flour
    • ¼ cup + 2 tbsp cornstarch
    • 1 ½ tbsp baking powder
    • 1 ½ tsp table salt (2 tsp kosher salt)
    • 2 large eggs + 9 large egg whites, at room temperature (See note for what to do with the egg yolks.)
    • 1 cup + 2 tbsp coconut cream, at room temperature
    • ¼ cup + 2 tbsp coconut milk, at room temperature
    • 3 tsp pure vanilla extract
    • 1 ½ tsp coconut extract
    • 2 cups granulated sugar
    • 9 tbsp unsalted butter, melted and cooled to room temperature
    • 9 tbsp coconut oil
    • 1-2 cups sweetened shredded coconut, for sprinkling over the cakes
    • 1 recipe Italian Meringue Buttercream, follow the instructions for the Coconut Maple Version in the list of flavoring options right above the recipe.
    • Sliver sprinkles (optional), for decorating

    Instructions

    1. Grease a large 21x15 inch sheet cake pan with coconut oil. Line the bottom of the pan with a sheet of parchment paper and grease the parchment paper with coconut oil. Lightly flour the whole pan.
    2. Preheat oven to 325 degrees.
    3. Add the flour, cornstarch, baking powder, and salt to a bowl and stir with a wire whisk to combine.
    4. In a separate bowl, add the whole eggs, egg whites, coconut cream, coconut milk, vanilla and coconut extracts and whisk vigorously to combine.
    5. Add the sugar, butter, and oil to the bowl of an electric mixer fitted with the paddle attachment and beat on high for 1 minute. Scrape down the sides of the bowl and add the flour and egg mixtures in alternating additions, beating just long enough to combine each new addition: flour, eggs, flour, eggs, flour. After each addition, scrape down the sides of the bowl.
    6. Line your oven's baking rack with a couple of sheets of aluminum foil. This is just in case any of the batter drips from the pan while the cake is baking. Scrape the batter into your prepared cake pan and bake for 25-35 minutes, until a toothpick inserted in the center of the cake comes out without any evidence of batter.
    7. Remove the pan to a wire rack and allow the cake to cool completely in the pan.
    8. While the cake cools, make the Coconut Maple Italian Meringue Buttercream
    9. Toast the coconut: Add the coconut to a dry skillet set over medium high heat. Cook the coconut, stirring constantly, until about ⅓-1/2 of the coconut is golden brown. Scrape the coconut onto a plate and allow to cool completely.
    10. Use round cutters to cut out small cakes in whatever size(s) you like.
    11. Frost and decorate each mini cake with buttercream, and sprinkle with toasted coconut and silver sprinkles if desired.

    Notes

    • Save the yolks for Eggnog Pots de Creme, Chai Pots de Creme, or Crustless Custard Tart
    • Prep Time: 90 minutes
    • Cook Time: 35 minutes

    Keywords: coconut cake, mini cakes, Christmas cake, holiday recipe

    Did you make this recipe?

    Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough

    Several plates of mini coconut cakes with maple Italian meringue buttercream.

    © Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.

    More Cake Recipes

    • Dark Chocolate Truffle Cake with Milk Chocolate Buttercream
    • French Apple Crumb Cake
    • One Layer Chocolate Almond Cake
    • White Forest Cake
    433 shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecca Blackwell

    Hi! I'm Rebecca, a baker, recipe developer, food photographer, and full time RV nomad.

    I’ve been baking for 25 years, both professionally and just for the sheer pleasure of it. In 2013, I launched this blog as a way to share my most tested, trusted, and much-loved recipes.

    Learn more -->

    as seen in

    Logos from publications that have featured recipes published on this website.

    Cake Recipes

    • Chocolate Loaf Cake {Fudge Brownie Cake}
    • Marble Cake ~ With Real Melted Chocolate
    • Olive Oil Cake with Lemon Mascarpone Pastry Cream
    • New York Cheesecake with Classic Shortbread Crust

    Cookie Recipes

    • Tahini Brownies
    • White Chocolate Raspberry Cookies
    • Massive Chocolate Chip Pecan Cookies {Extra Gooey}
    • 50 Creative Christmas Cookie Recipes

    Breakfast and Brunch

    • Vegan Banana Chocolate Muffins with Maple Tahini Glaze
    • Blueberry Pancakes with Buttermilk and Fresh or Frozen Blueberries
    • The Ultimate Flaky Buttermilk Biscuits {All-Butter Recipe}
    • Everyday Buttermilk Pancakes

    Fruit Pies

    • German Apple Pie ~ The Easiest, Creamiest Apple Pie!
    • Fresh Peach Pie Recipe
    • Cherry Pie with Sweet, Sour, and Dried Cherries
    • Sweet Cherry Crumb Pie

    Cream Pies

    • No Bake Chocolate Pie ~ Chocolate Mousse Filling and Oreo Crust
    • Black Bottom Banana Cream Pie with Vanilla Wafer Crust
    • Coconut Cream Pie with Toasted Almond Crust
    • Chocolate Cream Pie {Made with Chocolate Pastry Cream}

    Homemade Bread

    • Homemade Flour Tortillas Made with Butter
    • Easy Pizza Dough Recipe + How To Make Homemade Pizza
    • Homemade Dinner Rolls {Soft and Buttery}
    • Simple Homemade White Bread {made with butter!}
    • Cinnamon Bread
    • Honey Wheat Bread Recipe with Oats

    Chocolate

    • How to Make Chocolate Ganache
    • Milk Chocolate Buttercream
    • Chocolate Orange Buttercream {3 Ingredients}
    • White Chocolate Ganache Buttercream

    > Of Batter and Dough Web Stories

    Footer

    Subscribe for recipe updates & other goodies

    • Recipes
    • The Bake Club
    • About
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    Of Batter and Dough

    • Privacy Policy
    • About Rebecca
    • All Recipes
    • Baking Basics
    • The Bake Club

    Recipes

    • Cake Recipes
    • Cookie Recipes
    • Breakfast Recipes
    • Pie, Tart, and Cobble Recipes
    • Bread Recipes

    As an Amazon Associate I earn from qualifying purchases.

    © Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and link back to this post as the original recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.

    Copyright © 2023 Of Batter and Dough on the Cookd Pro Theme

    433 shares