Ingredients

Method

1. 1

   Preheat the oven to 3500F (1750C). Grease and flour a 4-inch ramekin.

2. 2

   In a small bowl, whisk together the softened butter, vegetable oil, and sugar until combined.

3. 3

   Add the egg white, coconut milk, and coconut extract. Whisk until smooth.

4. 4

   Add the flour, baking powder, and salt. Stir until just combined, being careful not to overmix.

5. 5

   Fold in 1 tablespoon of shredded coconut.

6. 6

   Pour the batter into the prepared ramekin.

7. 7

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

8. 8

   While the cake cools, prepare the frosting. In a separate bowl, beat the softened butter and cream cheese together until smooth.

9. 9

   Gradually add the powdered sugar and coconut extract, mixing until light and fluffy.

10. 10

    Once the cake is cool, spread the frosting evenly over the top and sides.

11. 11

    Sprinkle the remaining shredded coconut on top of the frosting.

12. 12

    Slice and serve.