Mini Coconut Macadamia Bundt Cakes

These homemade mini Bundt cakes make great wedding favors when packaged in individual gift boxes.

  • Yield: Makes 6

Source: Martha Stewart Weddings, Winter 2008

Ingredients

For the cake

  • 1 cup cake flour (not self-rising), plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon plus a pinch of salt
  • 1/2 cup unsweetened flaked coconut, toasted
  • 11 tablespoons unsalted butter, room temperature, plus more for pans
  • 1 cup granulated sugar
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup raw, unsalted macadamia nuts, coarsely chopped
  • 4 large egg whites

For the glaze

  • 3 tablespoons light rum
  • 3/4 cup confectioners' sugar

Directions

  1. Make the cakes: Preheat oven to 350 degrees. Butter 6 mini bundt molds. Dust with flour, and tap out excess. Whisk together flour, baking powder, 1/4 teaspoon salt, and the coconut.

  2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three additions, alternating with the coconut milk and vanilla. Fold in macadamia nuts.

  3. Beat egg whites and a pinch of salt with the mixer's whisk attachment until stiff peaks form. Fold into batter. Divide among prepared molds, filling each about three-quarters full. Bake until a toothpick comes out clean, about 30 minutes. Let cool slightly in molds on wire racks. Turn out cakes onto rack.

  4. Make the glaze: Stir together rum and confectioners' sugar until smooth. Brush over warm cakes.

Cook's Notes

Cakes can be frozen in airtight containers for up to 1 week.

Reviews

Be the first to comment!