Mini Coconut Pound Cakes

5 from 2 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Cake

Cuisine: American

Keyword: cake, coconut, pound cake

Servings:

Calories: 684kcal

Author: Tricia

Ingredients

For the cake:

1 ½ cups cake flour sifted after measuring
½ teaspoon salt
12 tablespoons unsalted butter 1 ½ sticks, room temperature
1 ½ cups granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon coconut extract
⅓ cup sour cream
4 large eggs room temperature
¼ cup unsweetened shredded coconut

For the icing and garnish:

1 cup powdered sugar
¼ teaspoon coconut extract
1 tablespoon milk
sweetened coconut for garnish
pastel colored candy eggs for nests if using

Instructions

For the cake:

Preheat oven to 300℉. 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.

For the icing:

Mix together 1 cup powdered sugar with ¼ 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.

Notes

Add 1/2 cup of unsweetened shredded coconut to the batter before baking, if desired.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition