Sometimes, a cook has to give in to her cravings. So you find yourself one day looking for ways to make a very moist and indulgent coconut cake for one. If it were up to me, I would add coconut to an absurd amount of recipes: banana bread, scones, lemon cake. I know no limits. I can’t relate to those who hate the fruit. I find it a marvellous gift from nature that keeps on giving: sweet, refreshing coconut water, coconut oil, shredded coconut, flaked coconut. The possibilities are endless. If you’re like me and own a teeny tiny bundt pan that can barely fit a human sized recipe, you face a bit of a challenge when making a cake. But no need to panic here. This is the perfect coconut cake for one. Tiny, moist, coconuty, delicious. Better when paired with a hot cup of coffee.
For the cake
3/4 cup all purpose flour
1/2 cup shredded coconut
pinch of salt
1 tsp baking powder
1/4 unsalted butter, at room temperature
1/4 granulated sugar
For the Glaze
2 tbsp cream cheese, at room temperature
1/4 confectioners sugar
2 tbsp milk
Preheat your oven to 350F/180C. Grease a 3 cup Bundt pan with butter or non-stick spray and set aside.
In a bowl, mix together the flour, coconut, baking powder and salt. Set aside.
In a separate bowl, using an electric whisk, or a wooden spoon, cream the butter and sugar for about two minutes (it takes longer if doing by hand, but trust me, it can be done). Add egg and whisk it all together.
Pour in buttermilk and whisk to combine.
Add the dry ingredients, gently folding the batter until thoroughly incorporated. Pour batter into your prepared pan, smooth the top and pop it in the oven to bake for about 25 minutes or until fully cooked through. Let the cake sit for about 15 minutes, then invert onto a wire rack to cool completely.
To make the glaze, cream together cream cheese and sugar, adding the milk a little at a time until desired consistency is achieved.
Drizzle the glaze over the cake, and sprinkle on shredded coconut.