birthday party ideas

Baby Coconut Bundt Cakes

coconut bundt cake

Mini desserts and bite-size treats seem to be the fad right now, and I totally jumped on the bandwagon with these adorable little baby coconut bundt cakes!

These moist, tender vanilla cakes are glazed with a sweet, sugary drizzle, then topped with flakes of coconut.

They're delicious!

I made these for a Chrismas birthday celebration, so I fancied them up with fresh cranberries and rosemary sprigs, but they'd also be great for Easter...or any occasion for that matter!

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How to Make these Baby Coconut Bundt Cakes


*Recipe adapted from the Southern Living Christmas Cookbook

You'll Need:

  • 1 package vanilla cake mix
  • 2 large eggs
  • 8 oz. sour cream
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • Baking spray (I used Pam baking spray with flour)
  • Powdered sugar glaze (recipe below)
  • 1 cup sweetened, flaked coconut
  • Fresh cranberries and rosemary sprigs for garnish, optional

Instructions for Making Mini Bundt Cakes:

  • Beat the cake mix and next four ingredients in medium size bowl for 30 seconds on low speed, then for 2 minutes at medium speed.

  • Spray the mini bundt pans with baking spray, then pour batter evenly into each cup, filling about 3/4 full.
  • Bake at 350 degrees for 15-24 minutes, depending on the size of your pans, being very careful not to overbake. Once a toothpic inserted into the center of your cakes comes out clean, your cakes are done.

  • Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.

  • Pour the powdered sugar glaze into a ziploc bag and snip off a tiny corner with scissors. Drizzle the glaze over your cooled cakes, then top with coconut. Garnish as desired.

Powdered Sugar Glaze

You'll Need:

  • 2 cups powdered sugar
  • 3 to 4 tablespoons milk
  • 1 tsp. vanilla extract

Instructions:

Stir together sugar, 3 tablespoons milk and vanilla. If mixture is too thick, add another tablespoon of milk until you reach your desired consistency.

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