This is the most delicious mini cake that I’ve ever made. I’m sad that I only made one! The pink coconut is total genius. You can’t see from the photo but the coconut is pink and has a very pretty glimmer to it.
It’s totally safe to eat. The pink comes from petal dust which is used in sugarcrafting. I wish my mom lived close by because I would totally make this for my her for mother’s day, which in the UK was actually yesterday.
I made this cafe in my mini angel food cake pan. If you want a larger cake, which you probably will because it tastes so fluffy and amazing. Double the recipe and make in a 12 cup bundt pan.
3/4 cuo (1 1/2 sticks) unsalted butter, softened
1 3/4 cup plain flour
1/2 cup sweetened shredded coconut
2 tsp baking powder
2 large eggs
2 egg whites
1 1/2 tsp vanilla
3/4 cup coconut milk
1 1/2 cups icing sugar
3 tbs milk
1 cup sweetened shredded coconut
pink petal dust
- Preheat the oven to 350 F/180 C. Butter and flour a 6 cup bundt pan. In a food processor pulse together the flour, coconut, baking powder and salt.
- In the bowl of an electric mixer beat the butter until creamy. Slowly add in the sugar and beat until fluffy, 3-4 minutes. Add in the eggs, egg whites and vanilla. Beat until combined.
- Add the flour in three alternating batches with the coconut milk, beating after each. Pour batter into the preapred pan and bake for 30-40 minutes until a cake tester comes out clean. Transfer to a wire rack and let cool.
- Trim the bottom of the cake so it sits flat. In a medium bowl whisk together the icing sugar and milk. Pour over the top of the cake. Pour the coconut into a ziplock bag with the petal dust and shake until coconut is the desired shade. Sprinkle on top of the cake.
This recipe uses a 6 cup bundt pan which is smaller than a traditional bundt pan.
adapted from Martha Steward Weddings