Name: Coconut Cream Mini Bundts : Moist, Tropical & Irresistibly Cute
Ingredients: 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; 1 cup powdered sugar; 2–3 tbsp coconut cream; Extra shredded coconut for topping

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.

Ingredients

Scale

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

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.