These Mini Coconut Bundt Cakes are a must-bake for coconut lovers!
As you can likely imagine, I have quite a collection of baking pans and tools. And with our limited storage, they are stuck in every spare space I can find. That kind of organizational system has its issues, of course. Not the least among those issues is that I often forget what all I have. Then again, it’s a bit like getting something new when I discover some pan or tool I forgot I had.
That was the case recently when I discovered a forgotten mini Bundt pan. I’m sure that somewhere in my mental inventory I knew that I had it, but I was so excited when I found it that I immediately began thinking of what I could bake in it.
Ultimately, I decided it was a good time to make a coconut treat. I lovingly recalled a coconut Bundt cake that I made for my 5 Ingredient Baking book and set out to adapt it for this pan.
This is really quite a simple recipe. At its heart, it’s a simple yellow Bundt cake. The addition of toasted coconut and a bit of coconut milk are all you need to make these sweet, lovely, tasty mini cakes. But if you’d like a little variation, try substituting almond extract for the vanilla extract. Or go a little different route with the juice of a lemon or lime.
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!
This post contains affiliate links.