Introduction

Hey friends, Beau here from Feastical! Let’s talk about a little magic trick I love: how to capture an entire tropical vacation in a single, adorable bite. I’m not kidding. Close your eyes for a second and imagine the scent of toasted coconut, the rich, velvety feel of coconut cream, and the tender crumb of a cake so moist it practically melts on your tongue. That’s the exact daydream we’re baking into reality today with these Coconut Cream Mini Bundts.

If you’ve ever felt intimidated by fancy-looking desserts, let me be the first to tell you – these mini marvels are your secret weapon. They look like you fussed for hours, but the truth is, they come together faster than a summer rain shower. The mini bundt pan does most of the glamour work for you, giving each little cake those gorgeous, swirly ridges that catch every drop of shimmering glaze.

This recipe is a hug in cake form. It’s for the potluck where you want to be the hero, the Saturday morning when the coffee deserves a worthy companion, or the “just because” treat that turns an ordinary day into a tiny celebration. We’re keeping the ingredients simple, the steps straightforward, and the vibes 100% joyful. So, tie on your favorite apron, cue up some island tunes, and let’s bake some happiness together.

The Day I Learned Coconut Could Cure Anything

This recipe’s soul comes from a truly soggy, grey, and miserable afternoon. Picture it: me, about 22, living in a tiny apartment where the kitchen was more of a suggestion than a room. It had been raining for what felt like 40 days and nights, and my dream of a beach vacation was feeling more like a cruel joke. I was rummaging through my pantry, a.k.a. the top shelf of a broom closet, when my hand landed on a can of coconut cream and a bag of shredded coconut I’d bought for a curry that never happened.

On a pure whim, I decided to bake my way out of the gloom. I threw ingredients into a bowl, using my one trusty muffin tin because fancy pans weren’t in the budget. What came out of that oven was a revelation. The apartment filled with a warm, sweet, tropical fragrance that instantly evaporated the dreariness outside. Those humble little cakes were dense, moist, and packed with coconut flavor. My roommate and I ate them straight from the pan, laughing, suddenly feeling like we were on a sun-drenched porch instead of in our leaky living room. That’s the power of food, friends. It’s not just fuel; it’s a mood, a memory, a teleportation device. This mini bundt version is that same spirit, all grown up and dressed for the party.

Gathering Your Tropical Toolkit: Ingredients & Insights

Here’s everything you’ll need to create this island escape. Don’t just toss them in the bowl – get to know them! Each one plays a starring role.

• 1 ½ cups all-purpose flour: The trusty foundation. For a slightly more tender crumb, you can swap in cake flour, but all-purpose works beautifully here.
• 1 tsp baking powder & ½ tsp baking soda: Our dynamic leavening duo. The baking powder gives initial lift, and the baking soda reacts with the sour cream to create a wonderfully tender, airy texture. Make sure they’re fresh for the best rise!
• ¼ tsp salt: The flavor enhancer. It’s not enough to taste “salty,” but it makes the sweet coconut and vanilla flavors pop. Never skip it.
• ½ cup unsalted butter, softened: This is where the rich, luxurious mouthfeel comes from. Pro Tip: “Softened” means it holds a slight indent when you press it. Leave it on the counter for an hour, or give cold butter 15-second bursts in the microwave until pliable.
• ¾ cup granulated sugar: Sweetness and structure. It helps create that light, fluffy texture when creamed with the butter.
• 2 large eggs: Our binding agents, adding richness and stability. Bring them to room temperature for a smoother, more emulsified batter.
• ½ cup canned coconut cream (NOT coconut milk): The MVP! This is the thick, luxurious cream from the top of the can. It gives an intense, authentic coconut flavor and incredible moisture. Shake the can well before opening.
• ¼ cup sour cream or full-fat Greek yogurt: The secret weapon for supreme moistness and a subtle tang that balances the sweetness. I adore the richness of sour cream here.
• 1 tsp pure vanilla extract: The warm, floral notes of vanilla are coconut’s best friend. It rounds out all the flavors beautifully.
• ½ cup shredded sweetened coconut: For that delightful chewy texture and bursts of coconut in every bite. Using sweetened adds a perfect touch of extra sweetness.

For the Optional (But Highly Recommended) Glaze:

• 1 cup powdered sugar: Creates a smooth, drizzle-able glaze. Sift it if it’s lumpy!
• 2–3 tbsp coconut cream: Thins the sugar into a glaze and doubles down on the coconut flavor. Start with 2 tbsp and add the third if needed.
• Extra shredded coconut for topping: A little toast on these makes them next-level. It adds crunch, color, and an amazing nutty aroma.

Let’s Get Baking: Step-by-Step with Chef Beau

Ready to work some magic? Follow these steps, and you’ll have perfect mini bundts every single time. I’m whispering all my best tips along the way.

1. Preheat & Prep: Crank that oven to 350°F (175°C). This is non-negotiable – a properly preheated oven is key to even baking. While it heats, generously grease every nook and cranny of your mini bundt pan with butter or non-stick spray. Get into those swirls! This ensures a clean release later. Chef Hack: A pastry brush helps get butter into all the intricate details.
2. Whisk the Dry Team: In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Whisking does two things: it combines them evenly, and it aerates the flour a bit, contributing to a lighter cake. Set this bowl aside – it’s ready for its grand entrance.
3. Creaming is Key: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together. We’re not just mixing; we’re “creaming.” Beat on medium-high speed for 2-3 minutes until the mixture is pale yellow, fluffy, and looks almost like whipped frosting. This step incorporates air, which is essential for lift.
4. Incorporate the Eggs & Wet Ingredients: With the mixer on medium, add the eggs one at a time, beating well after each addition. This prevents the batter from breaking. Now, pour in the coconut cream, sour cream (or yogurt), and vanilla. Mix on medium until just combined. It might look a little curdled – that’s perfectly okay! The dry ingredients will bring it all together.
5. Bringing It All Together: Reduce your mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour disappears – a few streaks are fine. Overmixing at this stage develops gluten and leads to tough cakes. We want tender! Finally, use a spatula to gently fold in the shredded coconut by hand.
6. Pan & Bake: Spoon or scoop the batter into your prepared pan cavities, filling each one about ¾ full. This gives them space to rise into their perfect bundt shape without overflowing. Smooth the tops gently. Slide the pan into the center of your preheated oven and bake for 18-22 minutes. They’re done when the tops are golden, the edges pull away slightly, and a toothpick inserted comes out with a few moist crumbs (not wet batter).
7. The Cool Down: This is important! Let the cakes cool in the pan on a wire rack for exactly 10 minutes. This allows them to set and firm up just enough. Then, confidently invert the pan onto the rack. They should pop right out. Let them cool completely before glazing – otherwise, your beautiful glaze will just melt right off.
8. Make the Glaze & Garnish: For the glaze, simply whisk the powdered sugar and 2 tablespoons of coconut cream in a small bowl. Want it thicker? Add a touch more sugar. Thinner? A few more drops of cream. Drizzle artfully over the cooled cakes. While the glaze is still wet, sprinkle on the extra shredded coconut. For a gorgeous finish, toast a handful of coconut in a dry pan over medium heat until golden brown and sprinkle it on top for color and crunch.

Serving These Sunny Little Cakes

Presentation is half the fun! These mini bundts are naturally stunning, but here’s how to make them sing:

Arrange them on a simple white platter or a rustic wooden board for a beautiful contrast. For a brunch spread, tuck a few amidst a platter of fresh tropical fruit like pineapple chunks, mango slices, and kiwi. The colors are incredible together.

Want to make them extra special? Serve each one on its own little dessert plate with a dollop of freshly whipped cream (fold a tablespoon of that coconut cream into it!) and a single maraschino cherry on top. Instant mini vacation. They pair perfectly with a cup of strong coffee, black tea, or even a glass of cold milk. For a truly decadent adult treat, a drizzle of dark rum or a splash of Malibu in the glaze takes it to the next level.

Make It Your Own: Delicious Variations

Once you’ve mastered the base, the tropical playground is open! Here are a few of my favorite twists:

• Pina Colada Bundts: Fold ½ cup of well-drained crushed pineapple (fresh or canned) into the batter with the coconut. Add a tiny drop of rum extract to the glaze for the full effect.
• Chocolate-Dipped Dreams: Skip the coconut glaze. Instead, melt semi-sweet chocolate chips with a teaspoon of coconut oil. Dip the top of each cooled bundt into the chocolate, let it set, and then sprinkle with coconut. Unreal.
• Lemon-Coconut Zing: Add the zest of one lemon to the batter when creaming the butter and sugar. The bright citrus cuts through the richness beautifully. A lemon juice-powered glaze (instead of coconut cream) is a fantastic tangy option here.
• Dairy-Free Delight: Easily done! Use vegan butter sticks, a dairy-free yogurt (coconut yogurt is perfect!), and ensure your coconut cream is dairy-free. The recipe is naturally egg-free adaptable using a “flax egg” (1 tbsp ground flax + 2.5 tbsp water per egg, let sit 5 mins).
• “Tropical Storm” Swirl: Before baking, add a tablespoon of batter to each cavity. Then, add a teaspoon of passionfruit curd or mango puree, and top with the remaining batter. You’ll get a gorgeous, flavorful surprise in the center.

Chef Beau’s Notes from the Kitchen

This recipe has been my happy-place bake for years, and it’s evolved from those first rainy-day muffins. The switch to a mini bundt pan was a game-changer – something about that elegant shape makes even a Wednesday feel celebratory.

A funny story: I once, in a sleepy pre-coffee haze, accidentally used cream of coconut (the super sweet stuff for cocktails) instead of coconut cream. Let me tell you, those were the sweetest, most syrupy cakes on planet Earth! We still ate them, of course, but it was a sugar rush for the history books. Let my mistake be your lesson: double-check that can!

These cakes freeze like a dream. Wrap unglazed cakes tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and glaze fresh. It’s the best trick for always having something delightful on hand for unexpected guests (or unexpected cravings).

Your Questions, Answered

Q: My shredded coconut sank to the bottom! What happened?
A: Ah, the classic sinker! This usually happens if the batter is too thin or the coconut is too heavy. Toss your shredded coconut in a tablespoon of the measured flour from the recipe before folding it in. The light flour coating helps suspend it throughout the batter.

Q: Can I use a regular muffin tin instead of a mini bundt pan?
A: Absolutely! You’re baking the spirit of the recipe. A standard muffin tin will work just fine. Fill liners or greased cups ⅔ full and start checking for doneness around the same time (18-22 minutes). You’ll get lovely coconut cream cupcakes!

Q: I can only find coconut milk. Can I use that?
A: You can, but the result will be less rich and coconut-forward. If using canned coconut milk, don’t shake the can. Scoop the solid cream off the top until you have ½ cup. If it’s the refrigerated carton kind, it’s much thinner; your cakes will be lighter but may lack that intense moisture.

Q: How do I store these, and how long do they last?
A: Store them in an airtight container at room temperature for

Coconut Cream Mini Bundts : Moist, Tropical & Irresistibly Cute

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• Author: BeauCollier

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Description

These Coconut Cream Mini Bundts are little tropical escapes in cake form! Tender, moist, and packed with coconut flavor, they’re perfect for brunch, a potluck, or a “just because” treat. Mini bundt pans do the fancy work, giving each cake elegant swirls while keeping the process simple and fun.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temperature

• ½ cup canned coconut cream (NOT coconut milk)

• ¼ cup sour cream or full-fat Greek yogurt

• 1 tsp pure vanilla extract

• ½ cup shredded sweetened coconut

For the Glaze (optional but recommended):

• 1 cup powdered sugar

• 2–3 tbsp coconut cream

• Extra shredded coconut for topping

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Instructions

• Preheat & Prep:
  Preheat oven to 350°F (175°C). Grease mini bundt pan thoroughly, getting into all swirls.

• Mix Dry Ingredients:
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• Cream Butter & Sugar:
  In a large bowl, beat butter and sugar on medium-high for 2-3 minutes until pale and fluffy.

• Add Eggs & Wet Ingredients:
  Beat in eggs one at a time. Then mix in coconut cream, sour cream, and vanilla until just combined.

• Combine Dry & Wet:
  Slowly add dry ingredients to wet, mixing on low just until flour disappears. Fold in shredded coconut by hand.

• Fill & Bake:
  Spoon batter into pan cavities, filling ¾ full. Bake 18-22 minutes, until golden and a toothpick comes out with a few moist crumbs.

• Cool:
  Cool in pan for 10 minutes, then invert onto wire rack. Cool completely before glazing.

• Glaze & Garnish:
  Mix powdered sugar and 2–3 tbsp coconut cream. Drizzle over cooled cakes and sprinkle with extra coconut. Toasted coconut adds extra crunch and aroma.

Notes

• Prevent Sinking Coconut: Toss shredded coconut in 1 tbsp flour before folding in.

• Substitutions: Use a muffin tin if needed. Use solid coconut cream from canned coconut milk if coconut cream isn’t available.

• Flavor Twists: Add crushed pineapple for a pina colada twist, or lemon zest for citrus brightness.

• Storage: Store in airtight container at room temperature for 3-4 days or freeze unglazed for up to 2 months.

Final Thoughts

Friends, what started as a simple craving on a rainy day has become one of my most cherished recipes—a little edible joy that never fails to brighten the moment. These Coconut Cream Mini Bundts are more than just dessert; they’re a reminder that sometimes the coziest happiness comes from our own kitchens. Whether you’re sharing them with people you love or savoring one quietly with a cup of coffee, they carry with them a sprinkle of sunshine, no matter the weather outside.

Don’t be fooled by their fancy appearance—these mini bundts are wonderfully forgiving and eager to please. They celebrate simplicity, reward a little creativity, and turn basic ingredients into something that feels special. So here’s to baking that feels like a getaway, to recipes that become your own, and to every small, sweet bite that turns an ordinary day into a celebration.

Thank you for baking with me. Now go enjoy that taste of sunshine—you’ve earned it.