Mini Coconut Bundt Cake
Very flavorful with the softest crumb ever. You don't need to beat butter and sugar, making it quick and easy yet tasty.
Servings: 6 -8 cakes
Calories: 601kcal
Equipment
Ingredients
- 2½ cups All-purpose flour sifted
- 4 large Eggs at room temperature
- 1 cup Sugar
- 1 cup Vegetable oil
- ¾ cup Coconut Milk
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Coconut extract or vanilla extract
- ¼ cup Coconut flakes or shredded coconut plus 1-2 tbsp
- ¼ cup Honey or syrup or jam
Instructions
- Preheat oven to 350℉. Grease a 6 mini bundt cake pan with oil or butter. Set aside. 6 Cavity, 42 x 26.7 cm (16.5 x 10.5 in). Check notes for cake pan details.
- In a large mixing bowl, combine sugar, eggs, oil, coconut milk, and coconut extract, then whisk to combine.
- Now sift in the flour or sifted flour, baking powder, salt and ¼ cup shredded coconut. Mix until everything is well combined.
- Using an ice cream scoop or spoon, fill each greased cavity about ¾ full.
- Bake 30-35 minutes until the edges are brown, or a cake tester or spoon inserted in the center comes out clean.
- Let the cakes cook in the pan for about 5 minutes, then transfer to the cooling rack to continue cooling. You can serve at this point after cooling.
- Rub some syrup on top of the cooled cake using a brush and sprinkle 1-2 tablespoon shredded coconut. This is optional.
Nutrition
Calories: 601kcal | Carbohydrates: 75g | Protein: 6g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 535mg | Potassium: 120mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 4mg