These tiny little morsels of coconut goodness are the perfect addition to your holiday baking. Coconut Cream Mini Cakes make a great gift to give to neighbors, friends and family.
They are soft, moist and full of GREAT coconut flavor.
These little gems are honestly not only incredibly delicious, but ridiculously easy to make.
I use it a lot and I love it because it makes 24 mini cakes at once! Perfect when you are doing bulk baking for gifts for the holidays or for a party!
These coconut cream mini cakes go fast too.
Just listen to this story.
See this cooling rack and the fact that there are only FIVE mini cakes on it.
There are seven missing from this rack.
Seven that magically disappeared while I was waiting for them to cool more.
Seven mini cakes I walked away from so when I came back, this is what I found.
They weren’t even done! ha!
A member of my family thought he needed SEVEN mini cakes to start his day!
It’s a compliment but it still makes me laugh.
But truth be told, they really are absolutely scrumptious and I doubt you’ll only eat one.
Unless you don’t like coconut.
And then, that’s just sad.
But these little moist bites of goodness are not only filled in with coconut cream, but they are drizzled in a rich chocolate syrup.
They truly make for a one of a kind easy dessert!
The ingredients for these Coconut Cream Mini Cakes are probably in your pantry right now.
But if they aren’t, they are made with easy ingredients that anyone can get.
That’s my goal. To make easy treats that anyone can find the ingredients to make.
Are you ready to whip up a batch of Coconut Cream Mini Cakes?
What else can you make with this mini bundt cake pan?
Coconut Cream Mini Cakes
- 2 ¾ cups All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 ½ teaspoons coconut extract
- 1 ½ teaspoons almond extract
- 1 cup milk
- ¼ cup cream of coconut
- 2 ½ cups flaked coconut
- Chocolate Syrup for drizzle
- Preheat your oven to 350 degrees F.
- Grease a mini bundt cake pan.
- In a bowl, whisk together the flour, baking powder and salt.
- In a stand mixer, beat the butter until fluffy. Add the sugar a little at a time, beating well after each time.
- Then beat for 2 full minutes.
- Add the eggs one at a time, beat well after each addition.
- Add the coconut and almond extract and beat again.
- Turn the stand mixer on low and add flour and milk a little at at time alternating between each addition. Beat/Mix just until blended.
- Divide the finished batter evenly in each spot in the mini bundt cake pan.
- Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in pan for about 10 minutes, then remove to cooling racks and allow to cool completely.
- In a saucepan over medium low heat, stir the cream of coconut together with the coconut flakes for 2-3 minutes. Do not allow to boil, only heat.
- Remove from stove and allow to cool completely, or refrigerate for about 20-30 minutes.
- Once cool, spoon into the center of each mini bundt cake.
- Drizzle chocolate syrup, either homemade or storebought over the top.