These tiny little morsels of coconut goodness are the perfect addition to your holiday baking. They make a great gift to give to neighbors, friends and family. They are soft, moist and full of GREAT coconut flavor.  Recipe courtesy of Daily Dish Recipes.

Servings 24mini bundt cakes
Prep Time 15minutes
Cook Time 25minutes
Submitted By Nicole Cook from Daily Dish Recipes
  • Cake
  • 2 3/4 cups Organic Unbleached White All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Butter softened
  • 2 cups Sugar
  • 4  Eggs
  • 1 1/2 tsp Coconut Extract
  • 1 1/2 tsp Almond Extract
  • 1 cup Milk
  • Filling
  • 1/4 cup cream of coconut
  • 2 1/2 cups flaked coconut
  •   Chocolate Syrup for drizzle
  1. Preheat your oven to 350 degrees F.
  2. Grease a mini bundt cake pan.
  3. In a bowl, whisk together the Bob's Red Mill All Purpose Flour, baking powder and salt.
  4. In a stand mixer, beat the butter until fluffy. Add the sugar a little at a time, beating well after each time.
  5. Then beat for 2 full minutes.
  6. Add the eggs one at a time, beat well after each addition.
  7. Add the coconut and almond extract and beat again.
  8. Turn the stand mixer on low and add flour and milk a little at at time alternating between each addition. Beat/Mix just until blended.
  9. Divide the finished batter evenly in each spot in the mini bundt cake pan.
  10. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean.
  11. Cool in pan for about 10 minutes, then remove to cooling racks and allow to cool completely.
  12. For the filling, in a saucepan over medium low heat, stir the cream of coconut together with the coconut flakes for 2-3 minutes. Do not allow to boil, only heat.
  13. Remove from stove and allow to cool completely, or refrigerate for about 20-30 minutes.
  14. Once cool, spoon into the center of each mini bundt cake.
  15. Drizzle chocolate syrup, either homemade or storebought over the top. Serve!
 This article has been provided to you by Bob's red mill blog