Mini Coconut Pound Cakes all dressed up for Easter fun! Baked in a mini bundt pan, topped with a simple coconut flavored icing and garnished with shredded coconut and pastel colored candy eggs.
As you can probably tell, here at SRFD we LOVE our pound cakes! This pound cake recipe is another winner with a wonderful texture, plenty of coconut flavor and a terrific richness from the sour cream.
Recently, my husband’s sweet sister-in-law gave me a mini bundt pan she’s had around for years. Lucky for me … because I’m that lady who never says no to a new kitchen pan or tool, especially when it’s a gift! This recipe makes six 1-cup mini cakes or one loaf cake. I tested this recipe with and without shredded coconut in the batter. While we loved the extra coconut flavor and texture of the cakes with coconut baked inside, the cakes did not turn out as pretty. If you’re planning to use a loaf pan, I think it will look just fine. The small ridges of this pan didn’t form well with the extra coconut.
With coconut extract in the batter and the icing, and sweetened coconut sprinkled on top, I think the coconut lover in your house will find these perfectly delicious!
We’ve had an unusually mild winter and cold spring here in Virginia. We kept waiting on winter to come, then spring arrived and snow killed all the blossoms and tender leaves that were just coming out a few weeks ago. The famous Cherry Trees in Washington DC didn’t bloom well, and the site-seeing spring break folks were freezing. I tried to decorate these cakes in a way that would represent the essence of spring, with new beginnings, little chicks and baby birds. My husband said if these are spring Easter themed cakes, then why did I put the nests on top of snow capped mountains? Yeah, whatever 🙂 That’s the kind of spring we’ve had!
We hope you’ll give these Mini Coconut Pound Cakes a try and share them with your special “somebunny” that needs a treat! If you’re looking for more great pound cake recipes, please check out our favorite Pineapple Pound Cake, the Perfect Every Time Almond Pound Cake, super delicious Blueberry Lemon Pound Cake, rich Chocolate Pound Cake and the best ever – Granny’s Pound Cake.
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All dressed up for Easter fun! Baked in a mini bundt pan, topped with a simple coconut flavored icing and garnished with shredded coconut and pastel colored candy eggs.
- 1 1/2 cups cake flour sifted after measuring
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter 1 1/2 sticks, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon coconut extract
- 1/3 cup sour cream
- 4 large eggs room temperature
- 1/4 cup unsweetened shredded coconut
- 1 cup powdered sugar
- 1/4 teaspoon coconut extract
- 1 tablespoon milk
- sweetened coconut for garnish
- pastel colored candy eggs for nests if using
Preheat oven to 300 degrees. Grease and flour a loaf pan or mini bundt pan (each mini cake well should hold 1 cup of batter) or use baking spray with flour.
Sift together the flour and salt. Set aside.
In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and beat until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl and add the vanilla bean paste, coconut extract, and sour cream. Blend just until incorporated.
Alternate adding eggs and the flour mixture beating just until the yolk disappears and the flour is incorporated. Do not over beat at this point.
Fold the batter a time or two with a rubber spatula then pour into the prepared pan(s). Smooth the top to distribute evenly. Bake at 300 degrees for 1 hour or until a toothpick comes out almost clean.
Allow the cakes to cool in the pan(s) for 30 minutes before inverting onto a serving plate. Drizzle with the coconut icing and top with sweetened shredded coconut if desired. Decorate with pastel candy eggs and serve.
Store leftovers covered at room temperature or freeze the cake(s) before icing in an airtight container.
Mix together 1 cup powdered sugar with 1/4 teaspoon coconut extract and 1 tablespoon milk. Whisk until smooth. Add more or less milk as needed for the proper consistency.
Makes 6 (1-cup) mini cakes or 1 loaf cake.
Add 1/2 cup of unsweetened shredded coconut to the batter before baking, if desired.
I used this mini bundt pan to make the cakes in this post:
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Looking for more fun Easter dessert recipes? How about this pretty Easter Sugar Cookie Cake ~ from Crazy for Crust, or these adorable Easter Egg Cookie Dough Truffles ~ from Wine & Glue! Everybody will love these Bunny Butt Easter Cupcakes ~ from Spend With Pennies and finally who wouldn’t love these Chocolate Almond Butter Easter Eggs ~ from She Wears Many Hats?
Thanks so much for stopping by! Have a wonderful week 🙂