Transfer batter to the refrigerator to chill/thicken for 20 minutes, and preheat oven to 350 degrees F (176 C). Grease two large baking sheets with non-stick spray (if you don’t have two baking sheets, just use one and bake the cakes in 4 batches // use fewer or more baking sheets, as needed, if altering batch size).
Once the oven is preheated, scoop out 1 heaping Tbsp amount of batter onto the prepared baking sheets, leaving at least 1-inch of room for spreading. Use your tablespoon to slightly spread them into a small disc. One standard baking sheet should fit 12 cakes. Repeat on second baking sheet.
Repeat this process, baking the mini cakes until all batter is used - you should have about 48 total cakes (amount as original recipe is written // adjust if altering batch size).
Once the cakes are completely cooled to the touch, clip a small corner of the coconut whipped cream bag off and pipe a generous amount (see photo) of coconut whipped cream onto the under-side of half the cakes (24 as original recipe is written // adjust if altering batch size). Carefully top with another cake of similar size and shape and press down slightly.
*For the gluten-free flour blend, I've tested both with my DIY Blend and Bob's Red Mill Gluten Free 1:1 Baking Blend and found that I slightly preferred the Bob's blend in terms of the cake's texture. However, both will do!
*Nutrition information is a rough estimate calcualted with generous amounts of coconut whipped cream filling.
*Prep time does not include chilling coconut cream overnight.
*Adapted from my 1-Bowl Chocolate Hazelnut Cake.