Tag: coconut cake recipe

Little Coconut Bundt Cakes

Posted on by Mari Vasseur

These little personal-sized coconut cakes are soft, moist and so plush! They’re perfect for Mother’s Day or any springtime or summer celebration. I love topping them with cherries for a super cute, vintage look. They’re also lovely topped with fresh flowers.

 

Little Coconut Bundt Cakes

by Mari Vasseur
Soft, moist personal-sized coconut bundt cakes with coconut buttercream & shredded coconut
Print Recipe
Course Dessert
Servings 6 mini bundt cakes

Ingredients
  

Coconut Bundt Cakes

  • 1 cup plus 2 tablespoons (124g) cake flour, sifted
  • ¾ cup plus 2 tablespoons (175g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113 g) unsalted butter, room temperature
  • 3 large egg whites, room temperature
  • ½ cup (118 ml) canned coconut milk*
  • 1 tablespoon avocado oil or any neutral oil of your choice
  • 1 teaspoon pure coconut extract or natural flavoring
  • ½ teaspoon pure vanilla extract
  • 2 cups (150g) sweetened coconut flakes
  • Maraschino cherries with stems or fresh, pesticide free edible flowers optional

Coconut Frosting

  • ½ cup (113g) unsalted butter, softened
  • 3 ¾ cups (454g) powdered sugar, sifted
  • 5 tablespoons (74ml) coconut milk or whole milk
  • ½ teaspoon pure coconut extract or flavoring
  • ½ teaspoon pure vanilla extract
  • â…› teaspoon fine sea salt

Instructions
 

Coconut Bundt Cakes

  • Preheat the oven to 325ºF (165ºC). Grease and flour a bundtlette pan with six 1-cup servings.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt until well blended. Add the butter and mix, with an electric mixer, on low speed, until the mixture looks sandy.
  • In a medium-sized bowl, whisk the egg whites, coconut milk, oil and extracts together until smooth and creamy.
  • On low speed, gradually add the egg mixture to the flour mixture. Turn mixer up to medium speed and beat for 1 or 2 more minutes, just until the batter is smooth.
  • Transfer batter to the prepared baking pan, dividing the batter equally among the cups. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18-22 minutes. Do not over bake.
  • Let cakes the cool in pan for 10 minutes, then remove them from the pan and transfer them to a cooling. Frost the cooled cakes and cover with coconut. Top with maraschino cherries or fresh flowers if desired.

Coconut Frosting

  • In a large bowl, beat the butter with an electric mixer on medium speed, until pale and smooth.
  • On low speed, gradually add the powdered sugar and beat until well combined. Add the coconut milk a little at a time, until the desired consistency is reached. Add the extracts and salt and beat on low speed until smooth.

Notes

*If your coconut milk is separated, re-emulsify it with a blender or whisk it vigorously with a whisk before using.
 
**Do not use imitation coconut flavoring. It tastes very artificial.
 
***To find the mini bundt pan I used, click here.
Keyword bundts, cake, coconut

Honeydukes Inspired Pink Coconut Ice Cake

Posted on by Mari Vasseur

Honeydukes Inspired Pink Coconut Ice Cake by Brownie Mischief

I recently enjoyed a girls’ day out at Universal Studios Hollywood. My daughter is a Harry Potter fan, so of course we beelined straight to the Wizarding World of Harry Potter upon arrival at the theme park. We were spellbound by the ominous looking Hogwart’s Castle and the sparkling snow-topped shops of Hogsmeade. My daughter was in Harry Potter fan heaven, flitting around Hogsmeade, testing out her interactive wand and sipping some refreshing Butter Beer. It’s definitely a must-try

Our favorite shop was Honeydukes sweet shop, where anyone with a sweet tooth can get his or her candy wishes fulfilled. The candy selection was nothing short of magical. We picked up some Chocolate Flies, a Chocolate Frog and some Pink Coconut Ice candy.

Honeydukes Candy                   Pink Coconut Ice Candy

I was most excited to try the Pink Coconut Ice. I’ve been intrigued by the thought of this candy ever since it was mentioned in the book, Harry Potter and the Prisoner of Azkaban by J.K. Rowling. The Pink Coconut Ice candy is similar to a stiff fudge. It’s very sweet, so you can cut it into small squares and have plenty to share with friends.

Pink Coconut Ice Candy

I imagined the “shimmery pink squares” a little differently so, I decided to build on my imagined version of the coconut candy by making a shimmery pink coconut cake. I used my favorite coconut cake recipe and pink coconut buttercream. I tinted my buttercream with Americolor gel food color soft pink. I covered my cake in large flakes of unsweetened coconut. To find unsweetened coconut flakes, click here. I think the large flakes look more whimsical and add texture, but feel free to use whatever kind of coconut you prefer. I colored my coconut a shimmery, soft pink. Click here to see how I colored my coconut flakes.

Honeydukes Inspired Pink Coconut Ice Cake by Brownie Mischief

You don’t have to be a Harry Potter fan to appreciate this pink, fluffy, coconut-covered cake. I can imagine this pretty cake at any party or event with a pink theme. I hope you enjoy this perfectly Pink Coconut Ice Cake as much as we did!

Pink Coconut Ice Cake

by Mari Vasseur
Moist, fluffy coconut cake with pink buttercream and coconut flakes
Print Recipe
Course Dessert
Servings 1 6-inch cake (serves 6)

Ingredients
  

Coconut Cake

  • 2 ¾ cups (326g) cake flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar preferably ultra fine
  • ¼ cup (58ml) vegetable oil or neutral oil of your choice
  • 2 teaspoons natural coconut extract *see note below
  • 6 large egg whites
  • 1 ½ cups (400ml) canned light coconut milk **see note below

Pink Coconut Buttercream

  • 1 cup (227g) unsalted butter, softened
  • â…› teaspoon fine sea salt
  • 3 ¾ cups (454g) powdered sugar, sifted
  • ¼ cup (65ml) canned light coconut milk
  • ½ teaspoon natural coconut extract
  • Pink gel food color I used Americolor soft pink (link below)

Pink Coconut Flakes

  • 3 cups unsweetened coconut flakes
  • 1 tablespoon powdered sugar
  • Edible pink petal dust I used Rosie Sterling Pearl Dust by GSA (link below)

Instructions
 

Coconut Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottoms of three 6-inch cake pans with parchment paper. Grease and flour the insides.
  • In a large bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter, sugar and oil and coconut extract together with an electric mixer at medium speed, until pale and fluffy, about 2-3 minutes. Gradually beat in egg whites until the mixture is smooth and creamy, stopping to scrape the sides of the bowl as needed.
  • On low speed, beat in flour mixture in 3 additions, alternating with the coconut milk after each addition.
  • Pour batter into the prepared pans, evenly distributing batter among the pans. Bake for 28-32 minutes, until a toothpick inserted into the center of the cakes comes out clean.
  • Cool the cakes for 10 minutes. Remove the cakes from pans and transfer them to a cooling rack.

Pink Coconut Buttercream

  • In a large bowl, beat the butter with an electric mixer on medium speed, until pale and fluffy.
  • Turn off the mixer. Add the powdered sugar and salt. Mix on low speed until the sugar is moistened, then turn the mixer up to medium speed and beat until combined. Add coconut extract, then add the coconut milk a little at a time, until the desired consistency is reached. Continue mixing on low speed until the buttercream is smooth.
  • Add the food coloring with a toothpick, a little at a time, until desired consistency is reached. Beat at low speed until well blended. Fill and frost the cake.

Pink Coconut Flakes

  • Place the powdered sugar in a small bowl. Add a small amount of petal dust. Whisk together with a small whisk. Add additional petal dust until the desired color is reached.
  • Spread the coconut flakes out onto a large shallow dish. Sprinkle powdered sugar mixture over coconut with a small sieve. Toss gently with gloved hands.
  • Place the cake on a baking sheet to catch excess coconut. Gently press the colored coconut onto the sides and the top of cake.

Notes

For best results weigh your dry ingredients.
*Use natural coconut extract. Imitation coconut flavorings may give your baked goods an unpleasant flavor.
**If your coconut milk is separated when you open the can, simply place it in a blender to emulsify before using.
To find my favorite 6-inch cake pans, click here. To find the gel food color I used, click here. To find unsweetened coconut flakes, click here. To find the edible pearl dust I used, click here.