Mini Coconut Bundt Cakes

These Mini Coconut Bundt Cakes are a must-bake for coconut lovers!

Mini Coconut Bundt Cakes

The discovery of a forgotten mini Bundt pan prompted my first batch of these Mini Coconut Bundt Cakes. It’s easy to forget about having a baking pan here or there when I have them stored in every spare space I can find in our New York apartment!

I made a lovely coconut Bundt cake for my 5 Ingredient Baking book, and these little cakes are a version of that recipe. They start out as simple vanilla cakes but get a boost of flavor from toasted coconut and coconut milk.

The small size of these cakes makes them a great choice for no-fuss serving for a small group. No cake slicing and serving! They also look gorgeous displayed on a cake stand among other treats on a dessert table. Or, you know, take the simple route and just store them well and grab one when the craving strikes!

What You’ll Need

For the cakes:

• Sweetened coconut – You can use sweetened flaked coconut that’s commonly found in grocery stores, or try sweetened shredded coconut which is usually smaller pieces.
• All-purpose flour – As always, measure by weight or spoon and sweep.
• Baking powder
• Salt
• Unsalted butter – Set out the butter about half an hour before baking time to allow it to soften.
• Granulated sugar
• Eggs – Also set out the eggs, as they’ll mix better and make a better cake texture if they aren’t cold.
• Vanilla extract – For something a little different, try almond extract or coconut extract. You could also use the juice of a lemon or lime.
• Coconut milk – This is old-school canned coconut milk, not the beverage.

For the glaze:

• Confectioners’ sugar – While not absolutely necessary, I recommend sifting the sugar for a smooth glaze.
• Milk – Whole or 2% milk works best.

How to Make Mini Coconut Bundt Cakes

This is really quite a simple recipe that mixes quickly and easily. And the glaze really couldn’t be easier!

Make the cakes:

Toast the coconut. Heat the oven to 350°F. Spread the coconut in a single layer and toast in the oven until browned and toasted, about 10 minutes. Alternatively, you can toast the coconut in a skillet on the stovetop. Learn more: How to Toast Coconut

Prepare the pan. Generously grease a 12-cavity mini Bundt pan. I highly recommend a cooking spray with flour, like Baker’s Joy or Pam Baking.

Combine the dry ingredients. Whisk together the flour, baking powder, and salt.

Combine the wet ingredients. With an electric hand mixer or stand mixer, beat the butter and sugar until fluffy and lightened and color. Add the eggs one at a time, and mix well after each. Mix in the vanilla.

Add the dry ingredients and coconut milk to the wet ingredients. With the mixer on low speed, add the flour mixture in three portions alternating with two portions of the coconut milk. Don’t over-mix; only mix just until combined.

Add the coconut. Set aside about 1/4 cup of the toasted coconut for garnish. Add the remaining coconut to the batter and stir just until well-distributed.

Portion the batter. Divide the batter evenly among the cake cavities, filling each about 3/4 full. There is some variance among the capacities of these types of pans, so be sure not to over-fill even if that means a little bit of leftover batter.

Bake. Place the pan in the heated oven, and bake for 20 to 25 minutes. The cakes are done with the edges are browned and a pick inserted into the center comes out clean.

Cool the cakes. Place the pan on a wire rack and allow to cool for 10 minutes. Then transfer the cakes from the pan to a wire rack to cool completely.

Add the toppings:

Make the glaze. Combine the confectioners’ sugar and 2 teaspoons of milk. Add a small amount of milk at a time and continue stirring until the glaze is the consistency you want.

Top the cakes. Drizzle the glaze over the cooled cakes. Sprinkle the reserved toasted coconut over the tops.

Tips for Success

• Thoroughly grease the pan. Make sure you get all those little nooks and crannies covered. I use a cooking spray with flour (like Baker’s Joy) and very rarely have any issues with sticking. If you tend to be slower to get things mixed, then you may want to wait to spray the pan until right before adding the batter so that it doesn’t settle toward the bottom of the pan.
• Don’t over-fill the pan. Mini Bundt pans are sadly not all the same and have slightly different capacities. Because of that, be sure not to fill the cavities more than 3/4 full so that they won’t overflow. It’s better to have a little leftover batter if your pan won’t hold it all.
• Toast the coconut! That may seem like an unnecessary additional step, but those extra 10 minutes are totally worth it for that toasty coconut flavor.
• Want to make a standard Bundt cake? Double the recipe and bake 50-60 minutes in a 10 or 12-cup Bundt pan.

How to Store

Place the cooled cakes in an airtight container. The cakes will be best within a day or so, but they should keep up to 3 days. For longer storage, place the container in the refrigerator. Be sure it’s airtight so the cakes won’t get dry.

How to Freeze

For best results, freeze the cakes without the glaze. Once they’re completely cooled after baking, place them in a freezer-safe container or bag. Thaw overnight in the refrigerator or for an hour or two at room temperature.

If you do freeze them with the glaze, first place them on a baking sheet in the freezer to allow the glaze to freeze until solid. Then transfer them to a freezer-safe container.

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