Toasted Coconut Mini Bundt Cakes
Easy Coconut Mini Cakes baked in a Mini Bundt Cake Maker, frosted with butter cream frosting and sprinkled with toasted coconut…
Toasted Coconut Mini Bundt Cakes
Ingredients
- 1/2 cup regular or gluten free baking mix
- 1 egg
- 3 tablespoons sugar
- 3 tablespoons plain yogurt
- 3 tablespoons shredded coconut, for batter
- 1/2 teaspoon vanilla or almond extract
- 2 tablespoon cooking oil
- your favorite buttercream frosting
- 2 tablespoons coconut to toast in oven for a couple minutes, until golden brown
Directions
- In mini bundt maker, spray with cooking spray or rub with oil or shortening, plug in to heat.
- In a medium mixing bowl add egg and slightly beat with a fork, add sugar, yogurt, cooking oil, and vanilla or almond extract, mix with fork until blended.
- Add the 3 tablespoons coconut, the baking mix, mix in with fork until everything is blended.
- Pour half of the batter into the mini bundt maker close lid and bake for about 7 minutes or cook until toothpick entered in cake comes out clean.
- Lift out cake with pot holders by the plate handles and turn on to a cooling rack.
- Repeat with the remaining batter in the mini bundt maker. Makes 2.
- Let cool before frosting, and sprinkle the toasted coconut on top.
- Serve and Enjoy!
