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Mini Coconut Cakes That Are Irresistibly Moist and Delightful

Mini Coconut Cakes
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These mini coconut cakes are perfectly moist and packed with rich coconut flavor, making them an irresistible treat for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup shredded coconut
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the coconut milk and vanilla extract.
  5. In another bowl, whisk together the flour, shredded coconut, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Fill each muffin cup about 2/3 full with the batter.
  8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra coconut flavor, consider adding a tablespoon of coconut extract.
  • These cakes can be frosted with cream cheese frosting for added indulgence.

Nutrition

Keywords: Mini Coconut Cakes, Coconut Dessert, Moist Cakes, Baking

Find it online: https://www.tastyhomeeats.com/mini-coconut-cakes/