Mini Coconut Cakes Food

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.

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.

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.

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.