Yes, you can use 6-inch pans instead of 9-inch pans to bake the coconut cream cake. Since the volume of batter in smaller pans will be greater relative to the pan size, you will need to adjust the baking time and temperature accordingly.

For 6-inch pans, you should reduce the baking temperature to 325°F and increase the baking time. Generally, cakes in smaller pans will need to bake for a longer period, so you might start checking for doneness at around 35-40 minutes. To ensure the cakes are baked through, insert a toothpick into the center; it should come out clean or with a few crumbs attached.

This adjustment ensures that the cake bakes evenly without becoming dry or overcooked. Always keep an eye on the cake towards the end of the baking time to avoid overbaking​

Rhonda, this comment completely made my day! I’m so glad that this cake was a bit! Thanks for stopping by! 🙂