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