Coconut Ube Mini Bundt Cakes
It's probably been a hot second since I last posted a ube recipe...so...as promised, I'm delivering another fun and seriously delicious use dessert! This time it's a Coconut Ube Mini Bundt Cake! This started out as a plain coconut bundt in honor of my mom's birthday last week. Her favorite flavor is coconut! But I found my self baking without any coconut extract, so substutions had to be made. And since ube goes great with coconut (I find that it helps enhance the flavor of the ube) These cute purple cakes were born!
If you don't have mini bundt pans (though you should get some because they are seriously adorable!) You can always bake this same recipe in a regular bundt pan, just increase the cooking time to 40-50 minutes. These cakes are soft and fluffy with a great coconut flavor. I really liked it because it used unsweetened flaked coconut as part of the dry ingredients. Genius! Instead of more flour in the cake, you get actual coconut, which of course boosts that coconut flavor without adding coconut milk or extracts. Though I would recommend using a finely shredded unsweetened coconut so that it acts a more like the dry ingredient instead of comming out stringy,
This cake comes together pretty fast. Creaming butter and sugar till it becomes light and fluffy, then adding in the wet ingredients (buttermilk and extract) The creamed butter does separate when the buttermilk its it, which definitely scared me a it, but once you mix in the dry ingredients it all comes together.
To get this batter into those tiny bundt cavities, I recommend scooping the batter into a large zip top bag, cutting a small hole in the corner of the bag and essentially piping it into the bundt cavity. You get a much more even fill. Another tip is to make sure not to let the oil/nonstick spray pool at the bottom of your bundt container. Dab with a paper towel to make sure the oil is evenly distributed, otherwise your bundt will bake up with holes at the top which not pretty at all!
These cakes are cute, pretty fancy and best of all delicious. I topped mine with a coconut milk glaze and a sprinkling of shredded coconut! Let me know what you think and as always, follow me on instagram for more recipes, behind the scenes shots and my eatings around town!
Coconut Ube Mini Bundt Cakes
Yields 24 mini bundts
For the Cake:
- 1 3/4 cups flour
- 2 cups unsweetened flaked coconut
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking powder
- 2 teaspoon ube extract
For the Glaze:
- 2 cups Powdered sugar
- 6 tbsp coconut milk
Preheat oven to 325 degrees. Grease and flour a mini bundt pan.
In a medium bowl, combine flour and flaked coconut. Set aside.
In the bowl of an electric mixer, cream together butter & sugar.
Add eggs and mix until mixture is light and fluffy.
Mix in the buttermilk, baking powder and Ube extract. Batter may look like it's separated but it'll combine once you add the flour!
Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined.
Let cake batter rest for 5 minutes.
Pour or pipe into the prepared mini bundt pan. Bake for for 15 minutes minutes or until a toothpick comes out clean. Cool 8 minutes in the pan. Invert onto serving plate and frost with coconut glaze.