Mini Coconut Cakes

Preheat oven to 350 degrees F. Lightly grease 4 mini cheesecake pans with non stick cooking spray and set aside. My pans were 4 x 1 1/2 inches.

For the cake: In a large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla, coconut extract and eggs, adding the eggs 1 at a time until combined. Scrape sides of bowl and mix again. Slowly stir in the flours and milk, alternating back and forth adding some flour and then some milk, until all ingredients are added to the bowl. Scrape sides of bowl and mix again briefly.

Scoop batter evenly between the 4 prepared pans and bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Whatever you do, DO NOT OVER BAKE! They will be dry if you do! Remove from oven and cool completely before removing the cakes from pans.

For the frosting, whip butter, vanilla and coconut extract together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides of the bowl and whip 1-2 minutes or until light and fluffy.

To assemble: slice cakes in half horizontally and spread a good 4 tablespoons of frosting in between the two halves of each cake. Place top part of the cake on upside down to create a flat top. Spread frosting all over cake evenly and coat with shredded coconut. Repeat for remaining cakes and serve.