Description
Delight in these moist and tender Mini Coconut Pound Cakes infused with coconut extract and topped with a sweet coconut glaze and shredded coconut. Perfectly portioned as mini cakes or baked as a loaf, these sweet treats offer a rich buttery flavor with a hint of tropical coconut, making them an ideal dessert for spring gatherings or cozy teatime indulgences.
Ingredients
Cake Ingredients
- 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
Icing Ingredients
- 1 cup powdered sugar
- ¼ teaspoon coconut extract
- 1 tablespoon milk
- Sweetened shredded coconut for garnish
- Pastel colored candy eggs for nests (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 300℉. Grease and flour a loaf pan or mini Bundt pan, ensuring each mini cake well holds about 1 cup of batter. Alternatively, use baking spray with flour for easy preparation.
- Sift Dry Ingredients: Sift together the cake flour and salt and set aside to ensure a light, lump-free batter.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium-high until smooth and creamy, about 2-3 minutes. Add the granulated sugar and continue beating until light and fluffy, approximately 3-5 minutes. Scrape the bowl as needed.
- Add Flavorings and Sour Cream: Add the vanilla bean paste, coconut extract, and sour cream to the butter mixture. Blend only until just combined to maintain batter texture.
- Incorporate Eggs and Flour: Gradually add eggs alternated with the sifted flour mixture, beating just until the yolks disappear and the flour is incorporated. Avoid overmixing to keep the cakes tender.
- Fold in Coconut and Pour Batter: Fold in the unsweetened shredded coconut gently with a rubber spatula. Pour the batter evenly into the prepared pan(s) and smooth the tops for uniform baking.
- Baking: Bake at 300℉ for 1 hour or until a toothpick inserted near the center comes out almost clean. Baking at a low temperature ensures a dense moist crumb inside.
- Cool Cakes: Allow cakes to cool in the pan for 30 minutes before inverting onto a serving plate to prevent breaking apart.
- Prepare the Icing: In a small bowl, whisk together powdered sugar, coconut extract, and milk until smooth. Adjust milk to reach desired pouring consistency for drizzling.
- Decorate: Drizzle the coconut icing over the cooled cakes. Sprinkle with sweetened shredded coconut and optionally decorate with pastel colored candy eggs for a festive touch.
- Storage: Store any leftovers covered at room temperature for up to 2 days or freeze the uniced cakes in an airtight container for longer storage. Ice after thawing.
Notes
- Using cake flour helps achieve a tender crumb; if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
- Room temperature eggs and butter are essential for smooth batter and even mixing.
- Low baking temperature (300℉) ensures the cakes bake evenly without cracking.
- For mini cakes, ensure each mold holds about 1 cup of batter for consistent sizing and baking time.
- Pastel candy eggs are optional but add a charming decorative element for spring or Easter celebrations.
- Adjust icing thickness by adding milk a few drops at a time to prevent it from becoming too runny.
- Store the cakes well covered to maintain freshness and moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
