Mini Chocolate Coconut Cakes Food

MINI CHOCOLATE-COCONUT CAKES

Steps:

• Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
• Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
• Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
• Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
• Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
• Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
• Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
• Frost cakes using a small offset spatula, then coat each with coconut.

MINI COCONUT BUNDT CAKES

Steps:

• Preheat oven to 350°F. Line a small baking sheet with parchment paper or aluminum foil. Generously grease a 12-cup mini Bundt pan.
• Spread the coconut in a single layer on the prepared baking sheet. Bake for 10 minutes, or until the coconut has browned. Stir the coconut about halfway through the bake time to help it toast more evenly. Set aside to cool.
• Whisk together the flour, baking powder, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the coconut milk. Mix just until combined.
• Set aside about 1/4 cup of the toasted coconut for garnishing the cakes. Stir the remaining coconut into the cake batter.
• Divide the batter evenly among the cake cavities, using about 3 tablespoons of batter to fill each cavity about 3/4 full.* Spread evenly.
• Bake 20 to 25 minutes, or until the edges of the cakes are browned and a pick inserted into the center comes out clean.
• Cool the cakes in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
• Combine the confectioners' sugar and 2 teaspoons of milk. Add more milk, a small amount at a time, until the glaze is the desired consistency.
• Drizzle the glaze over the cooled cakes. Garnish with the reserved toasted coconut.

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

COCONUT CHOCOLATE CAKE I

Steps:

• Mix and bake cake mix as directed for two 8 or 9 inch layers. Let layers cool then split each one in half horizontally to make a total of 4 layers.
• In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers.
• Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

MINI COCONUT CAKES

Steps:

• Preheat oven to 350°. Spray a 18×13-inch rimmed baking sheet with baking spray with flour. Line bottom of baking sheet with parchment paper.
• In a large bowl, beat together butter and sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add extracts, stirring well.
• In a medium bowl, whisk together flour, coconut, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating after each addition just until combined. Pour batter into prepared baking sheet. Using an offset spatula, smooth top of batter.
• Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool completely in pan.
• Using a 2¼-inch round cutter, cut 36 rounds from cake, discarding scraps.
• Place White Chocolate Buttercream in a piping bag fitted with a coupler and a small round piping tip (Wilton #5). Pipe a thin layer of buttercream onto 12 cake rounds. Top each with a cake round, and pipe another thin layer of buttercream. Top each with a remaining cake round. Switch to an open-star piping tip (Wilton #1M). Pipe a decorative rosette of buttercream on top of each cake.
• Garnish with mint leaves, if desired.
• In a large bowl, beat together butter and salt at medium speed until smooth and creamy, 2 to 3 minutes. Add white chocolate, beating well. Reduce mixer speed to low. Gradually add confectioners' sugar, alternately with coconut milk, beating until combined. Add coconut extract and desired amount of pink food coloring, increasing mixer speed to medium, and beating until light and fluffy, 2 to 3 minutes. Use immediately.

PALEO + VEGAN SPOOKY MINI CHOCOLATE BANANA CUPCAKES WITH COCONUT CREAM

Steps:

• Preheat your oven to 325 degrees and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
• In a large, microwave safe bowl, melt the peanut butter and the honey until the peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens.
• Scrape the melted peanut butter mixture into a small food processor (mine is 3 cups) and blend until well combined. Add in the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
• Add the coconut flour, cocoa powder, baking soda and salt into the food processor and blend until thick, creamy and well mixed. Make sure to really scrape the sides of the processor down to incorporate all the flour.
• Fill the cavities of the muffin tin 3/4 of the way fill and smooth the tops out. Bake until the cupcakes have risen, the edges are lightly golden and a toothpick inserted into the center of one comes out clean, about 18 minutes. Let cool completely in pan.
• To make the frosting:
• Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
• Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.
• Pipe the coconut cream onto the TOTALLY cooled cupcakes and create a ghost face out of 3 chocolate chips on each cupcake.
• DEVOUR.

MINI CHOCOLATE CAKES WITH DARK-CHOCOLATE GANACHE

Steps:

• Cakes: Preheat oven to 375 degrees. Brush mini muffin tins with butter, then dust with cocoa powder, tapping out excess. Melt chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water; remove from heat and let cool. Stir together cocoa powder and hot water in a small bowl until a smooth, loose paste forms; set aside.
• Whisk together flour, baking soda, and salt in a medium bowl. Beat together butter and sugars with a mixer on medium-high speed until light and fluffy. Reduce speed to low and beat in eggs, 1 at a time, until incorporated. Beat in vanilla, cocoa mixture, and melted chocolate. Beat in half of flour mixture, then sour cream. Beat in remaining flour mixture just until combined, scraping down sides of bowl as needed.
• Spoon 2 tablespoons batter into each mini muffin cup. Bake until puffed and a toothpick inserted into center of cakes comes out with moist crumbs attached, 8 to 10 minutes. Let cakes cool in tins 5 minutes, then invert onto a wire rack to let cool completely.
• Ganache: Bring cream to a simmer in a small saucepan over high heat. Place chocolate in a small bowl. Pour cream over chocolate, let stand 1 minute, then stir until chocolate is melted and smooth.
• Assembly: Pour 1 teaspoon ganache over each cake. Let stand until ganache is set, about 30 minutes. Shave block chocolate with a peeler and place curls on top of cakes.

EASTER CAKE RECIPE (WHITE CHOCOLATE COCONUT CAKE)

Steps:

• Preheat oven to 350°F. Grease or spray two 8-inch round cake pans with nonstick spray.
• Prepare cake mix as directed on the box.
• Divide cake mix evenly between the 2 layer pans.
• Bake for 30 minutes or as directed on the box
• Cool for 10 minutes then transfer cakes to a plate or baking rack to cool completely.
• While cakes are cooling, make the frosting. Melt together the white chocolate, butter, milk, and vanilla in a medium saucepan on low heat, stirring often. Remove sauce from heat once all the ingredients are melted together. Set aside.
• In a large bowl mix together the coconut and powdered sugar. Then, pour in the white chocolate frosting sauce and combine using a handheld mixer. Mix until frosting sits up. If the icing is too thick to spread easily, you may add more milk (1 teaspoon at a time). If the icing is too thin, you may add more powdered sugar (1 teaspoon at a time).
• Make the syrup by melting together white chocolate chips and water.
• Once the cake is completely cooled, brush on the syrup. Use enough to cover the top of each layer but don't soak entirely.
• Place one layer of cake on your cake plate. Spread frosting onto this layer to about ¼-inch thick and cover with half of the remaining coconut flakes. Place the second layer on top. Use the rest of the icing to completely cover the cake (top and sides).
• Use the last ¾ cup of coconut to cover the top and sides of the cake. Sprinkle the top with white chocolate chips and mini Easter eggs.

BANANA AND COCONUT MINI BUNDT CAKES WITH CHOCOLATE GLAZE

Steps:

• For the mini cakes: Add 1 cup of sugar, the mashed banana, and 1/2 of the almond milk to a bowl. Mix until smooth.
• Season with salt, add the baking powder and coconut oil. Mix more.
• Add the flax seeds and flour. Mix until you have a dough.
• Transfer the dough to mini Bundt cake cups. This quantity should be enough for 20 mini cakes.
• Bake for 15 minutes at 360⁰F/180⁰C.
• For the glaze: Add the maple syrup and cocoa powder. Mix more.
• Glaze the mini cakes with the chocolate mixture and garnish them with walnuts.

SAMOA CAKE

Steps:

• Preheat oven to 350 degrees. Generously spray mini bundt pan with nonstick cooking spray.
• Melt chocolate in a microwave safe bowl for 10 second increments, stirring in between, until smooth. Set aside.
• Sift flour, cocoa powder, baking powder and soda, and salt into a bowl.
• In the bowl of your mixer, beat melted butter and sugar on medium high speed for 2 minutes.
• Add egg and vanilla and beat for an additional 2 minutes.
• Stir in melted chocolate.
• Add buttermilk and flour mixture and stir until just combined.
• Spoon batter into bundt pan and fill 2/3 of the way full.
• Bake bundt cakes for 10-17 minutes (10-12 minutes for a small bundt pan and 15-17 minutes for larger mini bundt cakes) or until a knife is inserted and comes out clean.
• Cool for 5 minutes in the pan, then invert cakes onto a cooling rack to cool completely.
• Once cool, heat caramel sauce and hot fudge in a microwave safe bowl for 30 seconds.
• Dip cakes into the warm caramel sauce, the sprinkle with a generous amount of toasted coconut.
• Drizzle cake with hot fudge sauce.
• Repeat with the rest of the cakes.
• Makes 8-10 mini bundt cakes.

BANANA MINI BUNDT CAKES WITH CHOCOLATE GLAZE.

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
• In a large bowl, mash the bananas. Add the sugar and stir. Add the vanilla extract, vinegar, water, and melted vegan buttery spread, and mix thoroughly.
• Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
• Add the coconut flakes and stir.
• Spoon into the mini bundt pans.
• Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
• Let cool in pans for 10 minutes, then turn pans over to remove cakes and let them cool on a wire rack.

SMALL COCONUT CAKE RECIPE

Steps:

• Preheat the oven to 350, and line a 6" round cake pan with 2" sides with parchment paper on the bottom. Give everything a spritz with a coconut oil cooking spray, just to be safe. Have ingredients for cake ready to go, and reserve the ingredients for the frosting on the side.
• In a large bowl, beat together the butter, coconut oil and sugar until creamy, 1 minute.
• Add the coconut extract and egg and beat until combined.
• Sprinkle the flour, salt, baking soda, and coconut flakes evenly over the top.
• Start to beat everything together while streaming in the coconut milk.
• Beat until fully combined (but be careful not to over-mix).
• Scrape the mixture into the prepared pan, place the pan on a small baking sheet, and bake for 36-38 minutes.
• Use a toothpick to ensure it's done. Let the cake cool in the pan on a wire rack, and when it's cool enough to touch, dump it out and peel off the parchment paper. .
• To make the frosting: beat together the butter, coconut oil and cream cheese.
• Start adding the powdered sugar while beating slowly.
• Toast the coconut: place it in a dry skillet and stir frequently over low heat until it's nicely browned. I like it almost crispy, because it will soak in the frosting and soften again. Beat the toasted coconut into the frosting. You can also use untoasted coconut, if you prefer. Frost the cake and serve.