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!
I made these Mini Coconut Pound Cakes in honor of a very special little boy. My friend Joanne welcomed a little one into 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 partnered with a whole bunch of friends today to congratulate Joanne and Pete and welcome Baby James to the world!
Check out all of the Gluten Free Dessert Recipes on this website!
Mini Coconut Pound Cakes
Ingredients
- 1 cup butter room temperature
- 2½ cups sugar
- 4 large eggs
- 2 teaspoons coconut extract
- 1 teaspoon vanilla
- ⅓ cup milk
- 2¼ cups all-purpose flour*
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cups shredded coconut
*Gluten-Free Alternative
- 1½ cups brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
- 1½ 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!
Nutrition
{originally published 3/30/16 – recipe notes updated 6/13/22}
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!!
Kathy - Panini Happy says
How adorable is that little scoop of ice cream on top! Yum, Mary!
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!
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!!
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?
norwayspruce says
I also am wondering about the long baking time.
debbie plume says
hello i am just wondering if you could add fruit to these mini pound cakes..
debbie plume says
hello i am wondering if you can add fruit to these mini pound cakes or can you make these in muffins……
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!
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?
Mary says
Yes, the amounts are correct.
Paulette says
Can you make this recipe in a tube pan? and has anyone else tried using King Arthur’s Measure for Measure or Bob’s Red Mill 1:1?
Mary Younkin says
I have not tried any of those suggestions, Paulette.