Mini Coconut Pound Cakes are perfectly sized bites of coconut heaven.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
15 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Servings: 18servings
Calories: 311kcal
Ingredients
1cupbutterroom temperature
2½cupssugar
4large eggs
2teaspoonscoconut extract
1teaspoonvanilla
⅓cupmilk
2¼cupsall-purpose flour*
1teaspoonbaking powder
½teaspoonkosher salt
1½cupsshredded coconut
*Gluten-Free Alternative
1½cupsbrown rice flour
⅔cuptapioca starch
⅓cuppotato starch
1½teaspoonsxanthan 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!