Single Serve Coconut Cake (Small Batch)

Jump to Recipe·Print Recipe

This Single Serve Coconut Cake recipe is super moist, bursting with coconut flavor and shredded coconut and the perfect size for just one or two people. The cake batter mixes up by hand in one bowl and the cake bakes in a ramekin or other small dish. Top it with the creamy coconut frosting for a recipe perfect for your coconut dessert craving.

Single serve coconut cake with coconut frosting on a plate.

For other single serve dessert recipes, try this Instagram Viral Single Serve Chocolate Chip Cookie, or Single Serve Brownie.

Jump to:

⭐Why I Love It:
🥘Ingredients
🔪Single Serve Coconut Cake - Step by Step
💭Recipe Tips
👩‍🍳Recipe FAQs
🍫Related Single Serve Recipes...
Recipe
Reviews

⭐Why I Love It:

Super Small Batch Cake Recipe - I love that this single serve cake recipe makes just one very small coconut cake so I can satisfy my sweet craving without having to make an entire large cake and have lots of leftovers. Other favorite single serve cake recipes worth checking out is this Single Serve White Cake, Single Serve Chocolate Cake, and Single Serve Red Velvet Cake!
No Mixer Needed - Because it's such a small amount of batter and frosting, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
Moist and Fluffy- The cake texture is super fluffy, moist, and loaded with sweet shredded coconut.

🥘Ingredients

Softened, Room Temperature Butter - I used unsalted, but if you use salted butter, just reduce the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
Oil - You'll want to use a neutral oil like canola oil, vegetable oil, or avocado oil. I like to use the blend of both oil and butter in this recipe because oil helps keep the cake moist while butter adds flavor.
White Granulated Sugar
Egg White - Using only the egg white makes the cake nice and fluffy. Try using the extra egg yolk to make this Single Serve Lemon Bar or Single Serve Sugar Cookie.
Milk - I used whole milk for the best flavor! But you can use another milk.
Vanilla Extract - For flavor!
Coconut Extract - Key to adding coconut flavor to the cake and frosting.
All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
Baking Powder - This is the leavener to help the cake rise.
Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
Sweetened Shredded Coconut - We add coconut right to the cake batter itself and I love to sprinkle a little bit on top of the frosting. You can use extra to make this Single Serve Coconut Cookie!
For the Frosting - Softened Butter, A little Milk, Vanilla Extract, and Powdered Sugar. If you want to make a chocolate frosting, you can use this recipe for the Single Serve Chocolate Cake or Single Serve Chocolate Cupcakes.

See the recipe card for full information on ingredients and quantities.

🔪Single Serve Coconut Cake - Step by Step

This recipe for a Single Serve Coconut Cake is easy to mix up with no mixer and don't forget about the easy creamy coconut frosting for on top.

Wet ingredients for coconut cake batter in a mixing bowl.

Photo 1 - In a medium bowl, mix together the softened butter and oil then mix in the sugar. Add the egg white, vanilla, coconut extract and milk then mix well with a fork to combine. The egg white should get foamy.

Small batch of coconut cake batter in a mixing bowl.

Photo 2 - Mix in the flour, baking powder, and salt. Fold in the shredded coconut.

Unbaked single serve coconut cake in a ramekin.

Photo 3 - Well grease the ramekin with butter or cooking spray and pour in the cake batter. I like to add a circle of parchment paper to the bottom.

Baked single serve coconut cake in a ramekin.

Photo 4 - Bake in the preheated oven. It should be set on top, a toothpick in the center should come out with just a few moist crumbs (no wet batter), and if you gently press the top of the cake it slightly bounces back.

Small batch of coconut frosting in a mixing bowl.

Photo 5 - While the cake cools, mix up the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and coconut extract and stir until creamy and combined.

Frosted single serve coconut cake topped with shredded coconut.

Photo 6 - Pipe the frosting (or use a knife to spread) on the cooled cake. I love to add an extra sprinkle of shredded coconut on top. And enjoy!

💭Recipe Tips

Ramekin Size - I used one large ramekin (10 ounces to the top rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time. You can even bake it into a couple of cupcakes!
Don't Over Bake - The key to a moist cake is to not over bake it! Cake is done when a toothpick inserted comes out clean or with a few moist crumbs and if you poke the top then it slowly bounces back.
Softened Butter - It's important to use softened butter for the frosting so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

👩‍🍳Recipe FAQs

Why does the recipe use only an egg white?

Using only an egg white in a cake gives it a fluffy and tender texture. It also helps keep the cake recipe super small. For recipes to use up the leftover egg yolk check out these Single Serve Egg Yolk Recipes. Like this Single Serve Peanut Butter Cookie or Single Serve Oatmeal Chocolate Chip Cookie.

What is the 'Spoon and Level' method?

The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.

What kind of coconut is best for a coconut cake?

I love to use sweetened shredded coconut for the best sweet flavor and moisture, but you can swap in unsweetened coconut if you prefer a less sweet option.

Single serve coconut cake with frosting and shredded coconut on a plate.

🍫Related Single Serve Recipes...

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

Recipe

Single Serve Coconut Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kathleen Hansen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1-2 servings
Category: Cake, Single Serve, Dessert
Method: Oven
Cuisine: American

Ingredients

Cake Batter

1 tablespoon unsalted butter, softened to room temperature
1 tablespoon oil, vegetable oil or other neutral oil
2.5 tablespoons white sugar
1 egg white
¼ tsp vanilla extract
¼ tsp coconut extract, see note
2 tablespoons milk, I used whole milk but low fat milk works too
5 tablespoons all-purpose flour, spoon-and-level method
½ teaspoon baking powder
⅛ teaspoon kosher salt
2 tablespoons sweetened shredded coconut

Frosting

2 tablespoons unsalted butter, softened to room temperature
1-2 teaspoon milk, I used whole milk
⅛ tsp coconut extract
Pinch of kosher salt, omit if using salted butter
½ cup powdered sugar, adjust as needed

Cook Mode Prevent your screen from going dark

Instructions

Prep - Preheat oven to 350°F and grease a large ramekin (mine is 10 ounces to rim and about 4.25 inches wide) or other small oven-safe dish with butter or cooking spray. I also like to add a circle of parchment paper to the bottom.
Butter and Oil - In a medium bowl, mix together softened butter and oil with a fork until combined then mix in the sugar until pale and slightly fluffy. I like to mix it against the side of the bowl with the fork.
Wet Ingredients - Add egg white and mix vigorously with the fork so it gets a little foamy then stir in the milk and vanilla/coconut extract until combined.
Dry Ingredients - Fold in flour, baking powder, and salt with a rubber spatula. Fold in shredded coconut.
Bake - Pour batter into greased ramekin. Bake for 24-28 minutes until cake is set on top, a toothpick comes out with just moist crumbs, and if you gently press the top it slightly bounces back.
Frosting - While cake cools, make the frosting. Stir together the butter and 1 teaspoon of the milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and extract. Add a tiny bit more milk if needed to achieve the preferred consistency.
Frost and Enjoy - Either pipe on the frosting or spoon it on top of the cooled cake and enjoy! I like to add a little more coconut on top!

Notes

Coconut Extract - Coconut extract is much stronger in flavor than vanilla extract. As written, the cake has a stronger coconut flavor. If you want it to be a milder, then I recommend using closer to ⅛ teaspoon.

Cupcakes - You can also use the batter to make 2 cupcakes and bake for 23-27 minutes until a toothpick comes out clean and if you gently press the top of a cupcake it bounces back.