Coconut Cream Mini Cakes

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.

Course Dessert

Cuisine American

Keyword easy cake recipes, easy dessert recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings mini bundt cakes

Calories 274kcal

Author Nicole Cook

Ingredients

Cake:

2 ¾ cups All Purpose Flour
2 teaspoons baking powder
1 teaspoons salt
1 cup butter softened
2 cups granulated sugar
4 eggs
1 ½ teaspoons coconut extract
1 ½ teaspoons almond extract
1 cup milk

Filling:

¼ cup cream of coconut
2 ½ cups flaked coconut
Chocolate Syrup for drizzle

Instructions

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.

Filling:

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.
Serve!

Nutrition