Pink Coconut Cake

Pink Coconut Cake

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.

Pink Coconut Cake

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.

Pink Coconut Cake

Yield: 1 eight inch bundt cake

Pink Coconut Cake



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


  1. 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.
  2. 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.
  3. 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.
  4. 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

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