barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

You are here: Home » Desserts » Cakes » Mini Coconut Pound Cakes

Mini Coconut Pound Cakes

· 11 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Mini Coconut Pound Cakes - get the recipe at barefeetinthekitchen.com
Love this recipe? PIN IT to your DESSERT BOARD to save them!
Follow BAREFEET IN THE KITCHEN on Pinterest for more great recipes!

Mini Coconut Pound Cakes are perfectly sized bites of coconut heaven. These cakes are sturdy enough not to fall apart when you bite into them, while still tender and fluffy enough to have the perfect crumb. They are sweet but not overly sweet, with just the right amount of coconut flavor in every bite.

These miniature cakes were inspired by the AMAZING coconut pound cake that I made last year. My favorite part of the cake is the chewy coconut crust. So, naturally, I wanted more of the crust for each serving. Enter the individual cupcakes. Crunchy, chewy coconut tops each individual pound cake. The sides of each cake form a slightly crunchy crust inside the liners. I adore everything about these cakes.

Whether I’m snacking on them throughout the day or serving them as dessert with fruit and a scoop of ice cream,  I can not get enough of these mini pound cakes!

Mini Coconut Pound Cakes with traditional and gluten free recipes - get the recipe at barefeetinthekitchen.com

I made these Mini Coconut Pound Cakes in honor of a very special little boy. My friend Joanne welcomed Baby James to the world last week and I couldn’t be more excited for her and her husband Pete. You probably know Joanne as the amazing and crazy talented blogger behind Fifteen Spatulas. I am thrilled to congratulate her on the birth of her little one and to celebrate his arrival today!

I’ve partnered with a whole bunch of friends today to congratulate Joanne and Pete and welcome Baby James to the world! Be sure to scroll to the bottom of this post to see all of the awesome recipes we’ve created to celebrate this precious, already much-loved baby.

 

Mini Coconut Pound Cakes are perfect bites of coconut heaven! - get the recipe at barefeetinthekitchen.com

Check out all of the Gluten Free Dessert Recipes on this website!

Please join us in celebrating Baby James today and check out all the recipes we made to welcome him!

Mini Coconut Pound Cakes

Print Pin Rate
Servings: 18 servings

Ingredients

  • Cake Ingredients:
  • 1 cup butter room temperature
  • 2 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 2 1/4 cups all-purpose flour *
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup shredded coconut
  • Topping:
  • 1/2 cup shredded coconut
  • * Gluten Free Alternative: 
  • 1 1/2 cups brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1 1/2 teaspoons xanthan gum 

Instructions

  • Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Line muffin tins with 18 paper cupcake liners. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and coconut extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the coconut.
  • Divide the batter into the prepared muffin tins. Sprinkle the tops generously with coconut. Bake for 65-70 minutes, until golden on top and light brown on the edges. Let the cakes cool in the pan for 15 minutes. Gently lift the partially cooled cakes out of the muffin tin and let them finish cooling on a wire rack. Store at room temperature, loosely covered, preferably not airtight. The cakes will keep nicely and stay very moist for 3-4 days. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Appetizers
Italian Sub Sandwich Roll-ups from Michael of Inspired by Charm
Smoky Roasted Red Pepper Sun Dried Tomato Hummus from Jeanette of Jeanette’s Healthy Living
Creamy Sweet Potato Soup from Sadie of Dairy Good Life
Whipped Goat Cheese & Blueberry Balsamic Crostini from Meseidy of The Noshery
Rosemary Flatbread with Baked Goat Cheese from Heidi of FoodieCrush
Spring Herb Cream Cheese Appetizer Cups from Rachel of Rachel Cooks
Crostini with Almond Ricotta and spicy olive tapenade from Heather of HeatherChristo
Drinks
Fruit Freeze from Deborah of Taste and Tell
Mint Lemonade from Trish of Mom On Timeout
Ginger Lemonade from Kathy of Panini Happy
Desserts
Chocolate-Covered Rice Krispies Treats from Julie of The Little Kitchen
Orange Fluff from Jamie of My Baking Addiction
Peanut Butter Pretzel Brownies from Susannah of Feast + West
Mini Ombre Heart Cookies from Bridget of Bake at 350
Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen
Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple
Unicorn Shaped Cookies from Jessie of CakeSpy
Oreo Cheesecake Bites from Brenda of a farmgirl’s dabbles
Lemon Blueberry Bread from Glory of Glorious Treats
Blintz with Blackberry Sauce from Sommer of A Spicy Perspective
Pastel Rainbow Cake from Bree of Baked Bree
Individual Chocolate Souffles from Andie of Andie Mitchell

get the latest in your inbox

Tasty Recipes Straight To Your Email!

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. Julie from TheLittleKitchen.net says

    Mary, I love these…because I love coconut so much! Thank you so much for joining in on our baby shower for Joanne!!

    Reply

  3. Brenda @ a farmgirl's dabbles says

    How wonderful are these?! So perfect for this spring baby shower! Thank you so much for joining us in this celebration!

    Reply

  4. Joanne @ Fifteen Spatulas says

    Mary, you are so sweet!!!! Thanks for celebrating James, me, and Pete and our new family!! It was so sweet to wake up to all the posts from everyone and I can't wait to make all the FOOD!!! I love pound cakes too, and have never tried with coconut before. xoxo!!

    Reply

  5. Cindi says

    I've never made pound cake and was looking for a mini version when I found these. These are cupcake size? Why do they have to bake so long?

    Reply

    • debbie plume says

      hello i am wondering if you can add fruit to these mini pound cakes or can you make these in muffins……

      Reply

  8. LV Girl says

    Just made this, with a few modifications:
    – cut sugar to 2 1/4 cups
    – cut coconut extract to 1 tsp (this may be a personal preference, but totally still got a nice, creamy coconut flavor by doing this)

    Baked perfectly (with slightly toasted top) in 36 mins, for me. Cooled for 7 in pan before transferring to wire rack.

    Absolutely perfect! Would definitely make again!

    Reply

  9. Anonymous says

    I noticed that your recipe calls for 2 and 1/2 cups of sugar and 2 and 1/4 cups of flour. Really? Is that the correct ratio?

    Reply

archives