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Part 3: Just Enough Cake but make it tropical | Samanttha Chen

Part 3: Just Enough Cake but make it tropical

Part 3: Just Enough Cake but make it tropical

20 mins prepServes 4

Soft coconut cake, fluffy whipped cream, and that warm vanilla-coconut scent that smells like summer getting closer. THIS is the perfect small batch coconut dessert.

4 servings

What you need

sweetened flake coconut

½ tsp sweetened flake coconut

coconut extract

½ tsp coconut extract

baking soda

½ tsp baking soda

all purpose flour

¾ cup all purpose flour

powdered sugar

2 cup powdered sugar

unsalted butter

1 ½ cup unsalted butter

vanilla extract

½ tsp vanilla extract

granulated sugar

½ cup granulated sugar

salt

1 pinch salt

egg

light coconut milk

¼ cup light coconut milk

coconut oil

2 tbsp coconut oil

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Instructions

Preheat oven to 350°F. Grease and line a 6-inch round cake pan.

Beat butter, coconut oil, and sugar until smooth and creamy. Mix in extracts and egg until light and fluffy.

Add flour, salt, baking soda, and coconut flakes. Slowly mix in coconut milk just until combined.

Spread into pan and bake 35–40 minutes until set. Cool completely.

Beat frosting ingredients until light and fluffy. Frost the cooled cake and top with coconut flakes. Slice and enjoy.

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