Coconut Cakelets



Here is the first of a few cake posts that I am planning on releasing this week.

9 years ago my dad passed away. His birthday was two weeks ago, February 23rd.These cakes are for him. He would have turned 56. My dad wasn’t too fond of sweets but cakes are a must for a birthday.

These coconut cakelets take my breath away. As much as I love cupcakes, I love mini cakes even more. They take quite a bit more effort but I couldn’t think of a better way to honor my father.






Coconut Cakelets – adapted from Ina Garten + a method from David Leite

1 cup solid coconut oil
1/2 cup butter (1 stick), room temperature
2 cups sugar
5 eggs, room temperature
1 1/2 teaspoons vanilla
1 teaspoon almond extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup toasted coconut

Preheat oven to 350 degrees.

Either grease three 8 inch cake pans or one large jelly roll/sheet plan.

In a stand mixer fitted with paddle attachment, beat coconut oil, butter, and sugar till light and fluffy (2 to 3 minutes).

Add one egg at a time along with the vanilla and almond extracts. The mixture should be yellow, fluffy and everything well incorporated.

Heat coconut milk in a saucepan with the toasted coconut. Bring to a low boil then reduce to a simmer for a few minutes. Let cool.

Combine cake flour, baking powder, baking soda, and salt.

Alternating between flour mixture and coconut milk mixture, add to egg mixture, beating till everything is just incorporated. Do not over mix.

Pour into prepared pan and bake for 20 to 30 minutes until golden brown and springs back when touched.

Cream Cheese Frosting

1/2 cup butter (1 stick)
8 oz. cream cheese (1 pack)
2 1/2 – 3 cups powdered sugar

In stand mixer fitted with paddle attachment beat butter and cream cheese till light and fluffy (just about a minute or two depending on the coldness).

Add powdered sugar.

To assemble:

You can make a three layer cake if you used the cake pans or if you want to make the cakelets, you will need a circle cookie cutter or a tin can as a substitute.

Punch out circles in the cake. Cut each circle in half using a serrated knife.

Either slather on the cream cheese between each layer or using a plastic bag with the tip cut off or a pastry bag with a circular tip,  pipe little mounds of cream cheese to cover the cake layer, repeat.


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