Description
These Coconut Cream Mini Bundt Cakes are like a bite-sized getaway to the tropics. Moist, buttery cake infused with rich coconut cream and topped with a sweet glaze—they’re elegant enough for entertaining yet easy enough for a weeknight treat. One taste and you’re on island time.
Ingredients
Mini Bundts:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup canned coconut cream
¼ cup sour cream or plain Greek yogurt
1 tsp vanilla extract
½ cup shredded sweetened coconut
Glaze (Optional):
1 cup powdered sugar
2–3 tbsp coconut cream
Extra shredded coconut for topping
Instructions
Preheat oven to 350°F (175°C). Grease a mini bundt pan well.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time.
Mix in coconut cream, sour cream, and vanilla.
Gradually stir in dry ingredients. Fold in shredded coconut.
Spoon batter into mini bundt molds (¾ full).
Bake 18–22 minutes, until golden and a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack.
For glaze: whisk powdered sugar with coconut cream until smooth. Drizzle over cooled cakes and sprinkle with coconut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210 / mini bundet
- Sugar: 18g / mini bundet
- Fat: 10g / mini bundet
- Carbohydrates: 28g / mini bundet
- Protein: 2g / mini bundet