The night before my grandparents’ funerals late last week we were all at my cousin’s house hanging out and finalizing last minute details. Her home had become “Grand Central” so to speak as extended family, friends, and local churches dropped by with comfort food off and on all for three solid days. It’s so humbling when someone shows up with a hug and a cheesy casserole, right? Seriously, melts my heart every time I think about it. Anyway, one of our favorite things to do with our Granny was to bake. I can’t even think of one memory that doesn’t involve food of some sort to be honest. We would garden with her, pick peas and corn with her, we would put up blackberries, make jelly and even if you swore to her you were not hungry at all she would somehow coax you into eating a piece of pecan pie or homemade candy before you left her house. Every year at Easter my Granny would make cupcakes complete with green colored coconut grass, jelly bean eggs, classic white frosting (bring on the Crisco) and a basket handle made from pipe cleaners. Did you guys ever make those? They were so cute! My sisters and I have been taking turns cooking for my mom this week so she can concentrate on grieving and healing. It’s probably a little too soon to bring out the Easter cupcakes my Granny made for us but I wanted to bring a dessert that would hopefully bring a smile to her face. These Spring Inspired Coconut Mini-Bunt Cakes were super easy to make and they’re perfect for any event leading up to the Easter holiday. Here’s a look at how you can make these deliciously moist cakes too…
1 ½ cups of all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup softened unsalted butter
1 cup granulated sugar
½ teaspoon coconut extract (you can also use vanilla if you don’t want a strong coconut flavor)
½ cup + 2 tablespoons coconut milk (I like a strong coconut flavor so you don’t have to add the 2 additional tablespoons of coconut milk if you want a lighter flavor.)
1 ½ cup sweetened coconut flakes (you’ll use 1 cup in the cake batter and ½ cup for the topping)
½ cup confectioner sugar (for the coconut glaze)
2 teaspoons coconut milk (for the coconut glaze. This will be in addition to the coconut milk used in the cake batter)
Whoppers Robin’s Eggs (if you can’t find these candies in your area, no worries, consider using jelly beans or a similar shaped candy that is local to your area/country)
Preheat oven to 350 degrees Fahrenheit. In a large bowl combine flour, baking powder, and salt. Whisk together until combined.
In a separate bowl (I use a stand mixer) cream together sugar, butter, and eggs.
Then mix in coconut milk, coconut extract, and coconut flakes. Once combined add the dry ingredients mentioned above (flour, baking powder, salt) ½ a cup at a time until fully incorporated.
These mini-bundt cake pans were my Granny’s she gave to me almost 10 years ago. They’re fairly deep but I’ve seen other mini-bundt cake pans that are smaller (think muffin size). This recipe will be enough for 4 deep mini-bunt cakes or 12 smaller bundt cakes.
Grease your mini-bundt cake pan with baking spray such as Bake Easy.
Scoop coconut cake batter mixture into pan.
Allow to bake approximately 23-25 minutes depending on the size of your bundt cake pan. The tops of your cakes will be golden and toothpick inserted into the center will come out clean.
Allow to cool in the pan approximately 8-10 minutes before cooling completely on a wire rack. While the coconut cakes are cooling, start making the coconut glaze. Place a piece of wax paper over a cookie sheet, then place your cakes on the top of the wax paper. This will help make for easier clean up after applying the glaze.
In a small bowl whisk together ½ cup confectioner sugar and 2 tablespoons coconut milk. If the glaze is too sweet, consider adding a pinch of salt.
Spoon glaze over coconut mini-bundt cakes.
Place coconut flakes (I toasted these but you can leave yours plain if you want)
on top of the glazed cakes,
before finally topping the cakes with Robin’s Eggs (or similar) candy. Robin’s Eggs come in four different colors so you can mix and match the eggs or make them all the same. You can be as creative as you want to be.
The finished product will resemble a bird’s nest.
These cakes are deliciously moist and can be easily shared with family, friends, neighbors or coworkers.
Over the past few weeks, I’ve definitely come to realize that food has its own love language. We’ve used to it to celebrate life, mourn death, and to comfort each other with so many funny memories.
While this interpretation of Granny’s cupcakes is missing the green colored coconut grass, the Crisco icing and the pipe cleaner basket holders, I think she’d be ok with this version. She’d be happy we were gathered together laughing and sharing sweet treats because every day is truly a gift.Instagram, Facebook and Pinterest.