Mini Coconut Pound Cakes
Servings: 18 servings
  • 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 
  1. 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.
  2. 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!