SMALL COCONUT CAKES RECIPES

The idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting. ## A Unique And Simple Cake This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions. In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner. ## Using Coconut In Baking _Coconut is absorbent:_ Becuase coconut is so absorbent, you don't need as much all-purpose flour as a regular yellow cake or chocolate cake. This recipe only calls for 8 Tablespoons which doesn't seem like it would be enough, but it's plenty for this cake. _Sweetened vs unsweetened:_ Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor. _Grated or shredded coconut:_ Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened. _Desiccated coconut:_ Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut. ## Variations _Make it gluten-free:_ Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly. _Make it vegan:_ To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts. _Add extra flavor:_ While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors. _Add toppings:_ Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top. _Make a layer cake:_ To make a larger cake, double the recipe and make two separate cakes and frost them. This [coconut buttercream frosting](https://www.yummly.com/recipe/Coconut-Buttercream-Frosting-2012962 "coconut buttercream frosting") uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan. _Use freshly squeezed orange juice:_ Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level. Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.

Provided by As receitas lá de casa

Categories     Desserts

Total Time 50 minutes

Yield 4

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 610 calories, CarbohydrateContent 59 grams, CholesterolContent 160 milligrams, FatContent 40 grams, FiberContent 4 grams, ProteinContent 8 grams, SaturatedFatContent 19 grams, SodiumContent 620 milligrams, SugarContent 41 grams, TransFatContent 4 grams

This simple cake is one of my favorite recipes, because I love coconut. The recipe has been mostly eyeing the ingredients so I tried to make the recipe. This has been in my family for years.

Provided by Buckets223

Categories     Desserts    Cakes    Coconut Cake Recipes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 cake

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 183.5 calories, CarbohydrateContent 29.2 g, CholesterolContent 21.1 mg, FatContent 6.5 g, FiberContent 1.8 g, ProteinContent 3.2 g, SaturatedFatContent 5.3 g, SodiumContent 14.5 mg, SugarContent 13.6 g