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Mini Coconut Bundt Cakes Recipe



  • 1 & 1/4 cups sweetened flaked coconut
  • 1 & 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup confectioners’ sugar, sifted
  • 2 to 4 teaspoons milk

Mini Coconut Bundt Cakes Recipe


  1. Preheat oven to 350°F. Line a small baking sheet with parchment paper or aluminum foil. Generously grease a 12-cup mini Bundt pan.
  2. Spread the coconut in a single layer on the prepared baking sheet. Bake for 10 minutes, or until the coconut has browned. Stir the coconut about halfway through the bake time to help it toast more evenly. Set aside to cool.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  5. Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the coconut milk. Mix just until combined.
  6. Set aside about 1/4 cup of the toasted coconut for garnishing the cakes. Stir the remaining coconut into the cake batter.
  7. Divide the batter evenly among the cake cavities, using about 3 tablespoons of batter to fill each cavity about 3/4 full.* Spread evenly.
  8. Bake 20 to 25 minutes, or until the edges of the cakes are browned and a pick inserted into the center comes out clean.
  9. Cool the cakes in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
  1. Combine the confectioners’ sugar and 2 teaspoons of milk. Add more milk, a small amount at a time, until the glaze is the desired consistency.
  2. Drizzle the glaze over the cooled cakes. Garnish with the reserved toasted coconut.
Source: Bake Or Break
Mini Coconut Bundt Cakes Recipe Mini Coconut Bundt Cakes Recipe Reviewed by kuji hara on 12:57 AM Rating: 5

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