Today, we’re sharing even more Spring inspiration with a coconut mini-bundt cakes recipe.
Creating Special Memories…
A few years ago, my Mom’s parents passed away within about 36 hours of each other. As you can imagine, it was a difficult time for our family and every year about this time we miss them more than usual.
One of my favorite activities was to spend time with my Granny in the kitchen baking together. In fact, I can’t even think of a single memory of her that doesn’t involve food to be honest.
We would garden together, pick peas and corn, put up blackberries, make jelly, bake cakes and make holiday candy too.
Every year at Easter my Granny would make cupcakes complete with green colored coconut grass, jellybean 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!
These Spring inspired coconut mini-bunt cakes are my take on those sweet Easter basket cupcakes my Granny used to make every year.
They’re moist, easy to make and are perfect for any Spring event leading up to the Easter holiday.
Here’s a look at how you can make these Spring Inspired Coconut Mini-Bundt Cakes too…
Coconut Mini-Bundt Cakes Recipe:
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 jellybeans or a similar shaped candy)
Coconut Mini-Bundt Cake Steps:
Gather your supplies and 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 belonged to my Granny. 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 each cake mold.
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 the cakes to cool in the pan approximately 8-10 minutes before cooling completely on a wire rack.
Creating the Coconut Glaze:
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.
Adding Coconut Flakes & Robin Egg Candy:
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 Eggs (or similar) candy.
Robin 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, ease sickness, mourn death, and to comfort each other in times of need.
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 love this version.
Let us know if you decide to make these coconut mini-bundt cakes too!
A Few Other Spring Inspired Posts You Might Enjoy:
- Quick & Easy Spring Bunny Art
- DIY Speckled Eggs & Spring Vignette Ideas
- Simple Spring Mantel
- DIY European Farmhouse Cake Stand
- Moss Covered Urn & Spring Tea Party Hop