Coconut Cream Mini Bundt Cakes : Soft, Dreamy & Tropically Sweet

Sunshine in a Bite: Welcome to Coconut Cream Heaven

Hey there, friend! Come on in, grab an apron, and let me tell you about the little cakes that taste like a vacation. You know that feeling? When you need a sweet escape but your suitcase is firmly tucked in the closet? That’s where these Coconut Cream Mini Bundt Cakes swoop in to save the day. Imagine the most tender, buttery cake, humming with the rich, tropical song of coconut cream, and crowned with a drizzle of sweet glaze and a flutter of toasted coconut. Each one is a personal, portable paradise.

I created these mini bundts for those moments when you want something special without the fuss of a giant layer cake. They’re elegant enough to impress your book club or grace a baby shower dessert table, yet they come together with the ease of a weekday muffin. The magic is in the coconut cream—it’s the secret ingredient that delivers an intense flavor and a luxuriously moist crumb that will have everyone asking for the recipe. So, preheat that oven, put on your favorite tunes, and let’s bake some sunshine together. This isn’t just baking; it’s a one-way ticket to island time, no passport required.

A Spoonful of Memory: My First Taste of Coconut Cream

My love affair with coconut cream started not in a fancy bakery, but in my grandma’s linoleum-floored kitchen. She’d make this incredible, wobbly coconut cream pie that felt like a cloud in a crust. But here’s the secret: the best part wasn’t the slice. It was sneaking a spoonful of that rich, thick coconut cream straight from the can while she wasn’t looking. That flavor—sweet, nutty, and impossibly creamy—felt like a forbidden treasure.

Years later, in culinary school, I was tasked with creating a “signature bite.” My mind instantly flashed back to that spoon. I wanted to capture that pure, nostalgic joy in cake form. After a few (okay, several) trials that ranged from “meh” to “mess,” I landed on the mini bundt. Its beautiful shape made each cake feel like an individual gift, and the nooks and crannies were perfect for holding onto every last drop of glaze. The first successful batch tasted like my childhood, but better, because I got to share it. Now, every time I bake these, I think of Grandma’s pie and that stolen spoonful of magic.

Gathering Your Tropical Toolkit: Ingredients & Insights

Here’s everything you’ll need to create this mini masterpiece. I’ve added my little chef notes because knowing the “why” makes you a more confident baker!

• 1 ½ cups all-purpose flour: The trusty foundation. For a slightly more tender crumb, you can swap in ½ cup cake flour, but all-purpose works beautifully.
• 1 tsp baking powder & ½ tsp baking soda: Our dynamic leavening duo! The powder gives initial lift, and the soda reacts with the sour cream for a lovely, even rise. Make sure they’re fresh for the best results.
• ¼ tsp salt: The flavor enhancer! It makes the sweet and coconut flavors pop. Never skip it.
• ½ cup unsalted butter, softened: This is where the rich, tender soul of the cake lives. Pro Tip: “Softened” means it yields to gentle pressure but isn’t greasy or melted. Leave it out for about an hour.
• ¾ cup granulated sugar: For sweetness and structure. It helps create that gorgeous golden crust.
• 2 large eggs, room temperature: They bind the party together and add richness. Room temp eggs blend into the batter more smoothly, giving you a better texture.
• ½ cup canned coconut cream: The STAR! This is not coconut milk. Look for “coconut cream” in the Asian food aisle. It’s thicker, richer, and packed with flavor. Shake the can well before opening.
• ¼ cup sour cream or plain Greek yogurt: Our moisture guardian! It adds a subtle tang and ensures these little cakes stay incredibly soft for days. I usually use sour cream, but Greek yogurt is a fantastic healthy swap.
• 1 tsp vanilla extract: The supporting actor that makes the coconut flavor shine even brighter. Pure extract is always worth it.
• ½ cup shredded sweetened coconut: For little chewy, textural bursts of coconut in every bite.
• For the Glaze: Just 1 cup powdered sugar whisked with 2–3 tbsp coconut cream until smooth. Have some extra shredded coconut for that perfect snowy topping.

Let’s Get Baking: Step-by-Step to Mini Bundt Bliss

Ready? Let’s do this! I’ll walk you through each step with all my favorite kitchen hacks.

1. Prep & Preheat: First, crank that oven to 350°F (175°C). Now, here’s the most important step for easy release: grease your mini bundt pan incredibly well. I use baking spray that has flour in it (like Baker’s Joy), getting into every little crevice. A well-greased pan is the difference between a cake that pops out beautifully and one that… doesn’t. Trust me on this!
2. Mix the Dry Team: In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Whisking by hand for 30 seconds does two things: it combines everything evenly and aerates the flour a bit, which is a good thing! Set this aside.
3. Cream the Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar together for a good 2-3 minutes with an electric mixer on medium-high. You want it to be pale, fluffy, and almost like a creamy cloud. This step incorporates air, which is key for a light cake. Don’t rush it!
4. Incorporate the Eggs: Beat in the eggs, one at a time, making sure each is fully blended before adding the next. Scrape down the sides of the bowl with a spatula. If the mixture looks a little curdled, don’t panic! It will smooth out when you add the dry ingredients.
5. Add the Wet Wonders: Mix in the coconut cream, sour cream (or yogurt), and vanilla extract. The batter might look a bit separated—that’s totally normal. It’s all about to come together.
6. Bring It All Together: With the mixer on low, gradually add the dry ingredients to the wet. Mix just until the flour disappears. Overmixing is the enemy of tender cakes! Then, use your spatula to gently fold in the shredded coconut.
7. Fill & Bake: Spoon or pipe the batter into your prepared pan, filling each mold about ¾ full. This gives them room to rise into that perfect bundt shape. Slide the pan into the center of your preheated oven and bake for 18-22 minutes. They’re done when the tops are springy to the touch and a toothpick inserted comes out with just a few moist crumbs.
8. The Cool Down: Let the cakes cool in the pan on a wire rack for 10 minutes exactly. This allows them to set. Then, confidently invert the pan onto the rack. They should release with a satisfying plop. If one sticks, a gentle tap usually does the trick. Let them cool completely before glazing.
9. Make the Glaze & Garnish: For the glaze, simply whisk powdered sugar and coconut cream until smooth. Start with 2 tbsp and add the third only if you need it to reach a drizzle-able consistency. Drizzle it artfully over the cooled cakes and immediately sprinkle with extra shredded coconut. The glaze acts like glue for the coconut topping!

How to Serve Your Island-Inspired Treats

Presentation is part of the fun! For a simple, elegant look, arrange the glazed mini bundts on a white platter or a slab of marble. They’re stunning all on their own. Want to level up? Place each cake on a small dessert plate with a dollop of whipped cream or a scoop of toasted coconut ice cream on the side. A few fresh raspberries or a twist of lime zest add a gorgeous pop of color that screams “tropical getaway.”

These are perfect for a dessert buffet—their individual size means no cutting or slicing. For a brunch treat, pair them with strong coffee or a tropical fruit salad. Honestly, they’re so pretty and self-contained, they make any occasion feel a little more special.

Make It Your Own: Delicious Twists & Swaps

Love the base recipe? Try one of these fun variations next time!

• Pina Colada: Fold in ½ cup of finely chopped dried pineapple with the shredded coconut. For the glaze, use a tablespoon of pineapple juice in place of some of the coconut cream.
• Chocolate-Dipped Dreams: Skip the coconut glaze. Instead, melt ½ cup of dark chocolate with a teaspoon of coconut oil. Dip the top of each cooled cake in the chocolate and let set on parchment paper.
• Lime Zest Zing: Add the zest of one lime to the batter when creaming the butter and sugar. That bright citrus note cuts through the richness beautifully.
• Toasted Coconut Crunch: Before baking, toast your shredded coconut for the batter and topping in a dry skillet until golden. It deepens the flavor immensely!
• Gluten-Free & Dairy-Free Friendly: Use a 1:1 gluten-free flour blend. Swap the butter for vegan butter sticks and the sour cream for dairy-free yogurt or coconut cream. You’ll still get fantastic results.

From My Kitchen to Yours: Chef Emily’s Notes

This recipe is a living thing in my kitchen! The first time I made it, I used coconut milk and wondered why the flavor wasn’t singing. The switch to coconut cream was a game-changer. Also, I learned the hard way about greasing the pan. Let’s just say my first attempt at “quick release” involved a lot of gentle coaxing with a butter knife. Not ideal!

These cakes actually taste even better the next day, as the flavors meld and the crumb becomes even more tender. Store them in an airtight container at room temperature for up to 3 days. I sometimes double the batch and freeze the unglazed cakes—they thaw perfectly for a last-minute treat. Baking is about joy, not perfection. If your glaze drips a little unevenly, call it “rustic charm” and eat it anyway.

Your Questions, Answered: FAQs & Fixes

Q: My cakes stuck to the pan! What did I do wrong?
A: This is the most common issue, and it’s all about the prep. Next time, be *generous* with the baking spray, getting it in every nook. Also, make sure you only let them cool in the pan for 10 minutes—any longer and they can start to steam and stick.

Q: Can I use coconut milk instead of coconut cream?
A. You can, but the flavor and texture won’t be as rich. Coconut cream is much more concentrated. If you must sub, use full-fat coconut milk and maybe reduce the other liquids slightly, but I highly recommend seeking out the real deal for the best experience.

Q: Why is my batter so thick/lumpy?
A. Don’t worry! This is a thick batter, and that’s by design. It helps create that moist, dense-yet-soft crumb. As long as you mixed the dry ingredients just until combined, you’re on the right track. The lumps will bake out.

Q: Can I make this as a regular Bundt cake or cupcakes?
A. Absolutely! For a full-sized Bundt, bake at the same temp for 45-55 minutes. For cupcakes, fill liners ⅔ full and bake for 18-22 minutes. Just keep an eye on them and use the toothpick test.

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Nutritional Information (For Your Curiosity!)

While we bake with love first and foremost, I know many of you like to have the facts! Here’s a general breakdown per one glazed mini bundt cake (assuming the recipe makes 12). Remember, these are estimates and can vary based on specific brands and measurements.

• Calories: ~210
• Total Fat: 10g
• Saturated Fat: 7g (hello, coconut cream!)
• Carbohydrates: 28g
• Sugars: 18g
• Protein: 2g

These cakes are a treat, and that’s okay! The joy and comfort they bring are part of their nourishment. For a slightly lighter option, you can skip the glaze, use the Greek yogurt swap, or reduce the sugar by a couple of tablespoons—the cake will still be delicious.

One Last Bite of Wisdom

And there you have it, my friend—your passport to a tropical dessert that’s as fun to make as it is to eat. I hope these Coconut Cream Mini Bundt Cakes bring a little sunshine into your kitchen and a lot of smiles to the faces you share them with. Remember, the best ingredient is always the joy you stir into the bowl. So don’t stress over a little spilled flour or an uneven glaze. You’re creating something wonderful.

If you make them (and I really hope you do!), tag me on social @TastyChow so I can see your beautiful creations! Now, go forth, bake with love, and chow down.

— Emily 🥥✨