Description
Delight in these moist and flavorful Mini Coconut Cakes made with a blend of all-purpose flour, creamy coconut milk, and sweetened shredded coconut. Perfectly portioned as bite-sized treats, these cakes are baked to golden perfection and topped with toasted coconut for an extra layer of texture and flavor. Ideal for any occasion, they combine a tender crumb and rich coconut essence in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup canned coconut milk
- 1/4 cup whole milk
Coconut
- 1/2 cup shredded sweetened coconut (for batter)
- 1/2 cup sweetened shredded coconut (for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Line a mini muffin tin with paper liners or lightly grease each cup with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined; set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla extract until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk and whole milk. Begin and end with the dry ingredients. Mix each addition just until incorporated to avoid overmixing and dense texture.
- Fold in Coconut: Using a spatula, gently fold in the 1/2 cup shredded sweetened coconut, ensuring even distribution throughout the batter.
- Fill Muffin Cups: Using a small cookie scoop or spoon, fill each mini muffin cup about two-thirds full with the batter, making sure each cup has consistent amounts for even baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cake comes out clean.
- Toast Coconut for Topping: While the cakes bake, place the remaining 1/2 cup shredded sweetened coconut in a dry skillet over medium heat. Stir frequently and toast until golden brown, about 2 to 3 minutes. Remove from heat and let cool.
- Cool and Serve: Once the mini coconut cakes are done, remove them from the oven and allow them to cool in the tin for several minutes before transferring to a wire rack. Sprinkle the toasted coconut on top of each cake before serving.
Notes
- Do not overmix the batter once the dry ingredients are added to avoid dense cakes.
- For extra moistness, ensure your butter is softened to room temperature before creaming with sugar.
- Use toasted coconut immediately for topping or store in an airtight container to maintain crispness.
- Mini muffin liners prevent sticking and make removal easier but greasing works as well.
- Check cakes early to avoid overbaking, as ovens vary in heat distribution.
