1-Getting started: Getting started with this Mini Lemon Coconut Cake recipe is straightforward, even if you’re baking at high altitudes. Begin by preheating your oven to 350°F (175°C) and lightly spraying two 4-inch round cake pans with non-stick spray if you only have 6-inch pans, that’s okay, but your layers will be thinner and may need less baking time. This step sets the stage for a moist, lemony cake with creamy coconut buttercream that everyone will love.

2-First, combine the sugar and lemon zest by rubbing them together until the mixture is fragrant, releasing those bright citrus oils. Next, whisk in the milk, lemon juice, egg, oil, sour cream, and vanilla extract until everything is smooth and well blended. Then, add the flour, baking powder, and salt, whisking just until combined to keep the batter light.

3-Divide the batter evenly between the pans and bake for 25 to 28 minutes, or until the cakes spring back when touched and a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 15 minutes before removing them to cool completely on a wire rack. For the buttercream, beat the softened butter until smooth, then gradually mix in the powdered sugar, meringue powder if using, and a pinch of salt until combined.

4-Assembling and Frosting the Cake: Once your cakes are fully cooled, it’s time to assemble. Add the vanilla and coconut extracts to the buttercream and beat on medium speed until light and fluffy, adding a bit of milk if it’s too stiff. Stack the cake layers, fill and frost them generously, then press the unsweetened coconut flakes over the top and sides before the frosting sets. If you’re using 6-inch pans, reduce baking time and check around 15-20 minutes for doneness, as for more tips on substitutions, visit our baking substitutions guide.