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.
Ingredients
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
Topping
1 1/2 cups icing sugar
3 tbs milk
1 cup sweetened shredded coconut
pink petal dust
Instructions
- 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.
Notes
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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8 Comments
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Wow Kelly! This looks amazing – the pink totally comes through in the photos. I love coconut, and this reminds me of those pink and white coconut sweets you can get. Would be perfect for Mother’s Day. :)
Looks absolutely de-lish, Kelly. So, so going to give this a go. I’m not sure why everything seems to taste better when it’s colored pink, e.g. pink champagne, pink icing on donuts, pink lemonade … and coconut. :)
Everything does taste better when it’s pink!
This looks amazing!! Nom
This looks divine, and so pretty. I am now going to have to hunt down a bundt cake mould to give this a go. Thanks for sharing your recipe you are right it would have made a lovely mothers day gift.
wow!! Looks amazing. Will defo try this. I love coconut and anything pink!
This looks gorgeous!
Thanks!