These Toasted Coconut Cream Mini Cakes are the perfect individual treats, offering a delightful bite of tropical flavor. You’ll love making these charming mini cake recipes for any occasion, impressing everyone with your baking skills.
Key Ingredients & Substitutions
- Cake Flour: All-purpose flour works well in a pinch, but cake flour creates a lighter crumb.
- Coconut Milk: Full-fat canned coconut milk is essential for richness. Do not use the refrigerated beverage.
- Unsweetened Shredded Coconut: You can use sweetened, but adjust the sugar in the recipe slightly.
Ingredients
For the Mini Cakes:
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup full-fat canned coconut milk
For the Toasted Coconut Cream Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup full-fat canned coconut milk
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut, toasted
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12 mini cakes
- Tools Needed: Mini muffin pan, electric mixer, small saucepan, cooling rack.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line a 12-cup mini muffin pan with paper liners. This prevents sticking and makes serving easy.
2. Combine Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this aside. This ensures even distribution of leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air for a tender cake.
4. Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the coconut milk, mixing until just combined. Be careful not to overmix.
5. Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix the batter; a few lumps are okay.
6. Bake the Mini Cakes
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Mini Cakes
Remove the mini cakes from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely before frosting.
8. Toast the Coconut
While the mini cakes cool, spread the shredded coconut in a single layer on a baking sheet. Bake at 300°F (150°C) for 5-8 minutes, stirring occasionally, until golden brown. Watch it closely to prevent burning.
9. Make the Coconut Cream Frosting
In a large bowl, cream the softened butter until smooth using an electric mixer. Gradually add the powdered sugar, coconut milk, and vanilla extract. Beat until light and fluffy.
10. Frost and Garnish
Once the mini cakes are completely cool, frost them generously with the toasted coconut cream frosting. Sprinkle the toasted shredded coconut over the top of each mini cake. These delightful mini cake recipes are now ready to enjoy.
Variation Ideas
- Citrus Zest: Add a teaspoon of lime or orange zest to the cake batter for a brighter flavor.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the frosted mini cakes for extra indulgence.
- Fruit Topping: Garnish with a fresh raspberry or a small slice of kiwi for color and a tangy contrast.
Storage Instructions
Store your Toasted Coconut Cream Mini Cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, let them come to room temperature for the best texture before serving.
Frequently Asked Questions (FAQ)
Can I make these mini cakes ahead of time?
Yes, you can bake the mini cakes a day in advance and store them unfrosted in an airtight container. Frost them just before serving.
What if I don’t have cake flour?
You can make a substitute by removing 2 tablespoons of all-purpose flour from each cup and replacing it with 2 tablespoons of cornstarch. Sift it together before using.
Why did my mini cakes sink in the middle?
This can happen if you overmix the batter, open the oven door too early, or if your oven temperature is too low. Ensure accurate measurements and follow baking times.
Can I use light coconut milk?
For the best flavor and texture, full-fat canned coconut milk is recommended for both the cake and frosting. Light coconut milk may result in a less rich product.
How do I prevent the shredded coconut from burning when toasting?
Toast at a lower temperature and stir frequently. Watch it closely, as coconut can go from perfectly golden to burnt very quickly.
Can I freeze these mini cakes?
Yes, you can freeze unfrosted mini cakes in an airtight container for up to 1 month. Thaw at room temperature before frosting. You can also freeze frosted cakes, but they may lose some texture.