This rich, decadent, super moist petite coconut cake with cream cheese frosting makes a stunning and elegant dessert for a small gathering.
I abolutely love this petite coconut cake with cream cheese frosting! It is moist, decadent, and SO lovely on my small jadite cake stand. It looks so good with my holiday decor, I really don’t want to eat it:-)
The “petite” is a bit misleading. Although this cake is smaller than a traditional cake, stacking three 6-inch pans yields a towering, elegant cake that is absolutely gorgeous. It is petite, but it packs an aesthetic punch due to its shape and size:-)
A few special tools are key to making this elegant, intimate sized petite coconut cake with cream cheese frosting. Most cakes are made in 8″ or 9″ cake pans and serve 8 to 10. This petite cake is made with 6″ cake pans and serves roughly 5 to 7.
What you’ll need to make this cake are 3 6-inch cake pans. I purchased mine (Fat Dadio) at Bed Bath & Beyond. Mine, along with Wilton and a few other brands, are available here on amazon.. I called around town before heading to B.B.Beyond. This size is hard to find, and the only craft store that carried 6-inch was Michael’s (and they only had two in stock when I called).
You will definitely want to get 6-inch cake boards if you make this cake. Simply place the layers atop one cake round to frost (atop a counter or table). When done, the cardboard cake layer makes it easy to pick up the frosted cake to transfer to the cake stand.
I am obessed with my jadite cake stand. Guess where it came from? Wal-Mart!!!! Yes, that’s right. It is a Pioneer Woman made for Wal-Mart design, and I LOVE it. There is a regular size in this line, but I bought the 6-inch to make smaller cakes. It looks just like the jadite/Martha Stewart/milk glass items you’ll find in antique shops and boutiques. It has a glass dome lid, which is another great selling point. #justsaynotodrycake
Make ahead: This is super easy to make ahead. I made the cake layers, wrapped in freezer bags, and froze them. Today, I pulled them out and frosted them (I made the frosting this morning). Super duper easy!! Since the layers NEED to be frozen while frosting to avoid tearing the cake, this is a perfect make ahead dessert.
I’ll be searching for more “petite cake” recipes to make and serve on my jadite cake stand, so stay tuned to future posts! If you try this, do let me hear how you like it!! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!