Mini coconut bundt cakes with strawberry icing

Using my simple coconut cake recipe these mini Bundt cake are a taste early summer.

Ingredients

1 Tbsp	Melted butter
2 Tbsp	White breadcrumbs, frsh and fine
125 g	Butter
1 cup	Caster sugar
3 large	Eggs
1 ½ cups	Plain flour
1 pinch	Salt
1 tsp	Baking powder
½ cup	Full cream milk
½ cup	Full cream milk
¾ cup	Desiccated coconut (Main)
1 tsp	Vanilla extract
1 tsp	Lemon juice

Icing

1 ½ cups	Icing sugar, sifted (Main)
2	Strawberries (Main)
1 large handful	Pistachio nuts, finely chopped
1 large handful	Freeze-dried raspberries, crushed for sprinkling
1 small handful	Mint leaves, optional

Directions

1. Heat the oven to 160C. Brush a 12-hole mini bundt tray with the melted butter and coat each with the breadcrumbs. Tap to remove excess crumbs.
2. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Sift the flour, salt and baking powder together. Reduce the mixer speed to low and add half of the flour mixture and half of the milk and mix until just combined. Repeat with the remainder flour mixture and milk. Remove bowl from the mixer and fold in the coconut, vanilla extract and lemon juice.
4. Carefully spoon into the bundt tray making sure you don't over fill. (If you have any mixture left over, you can make a few more once the first 12 have cooked). Place in the oven and bake 20-25 minutes or until springy to the touch. Remove from the oven and leave in the tin for 5 minutes before removing to a wire rack to cool.
5. Make the icing, place the icing sugar in a bowl. Mash the strawberries with a fork until well mashed. Add to the icing sugar and mix until smooth. You want this icing to be thick so add a little more icing sugar if needed.
6. Drizzle icing over each of the mini Bundt cakes and decorate with the pistachio nuts and crushed freeze dried raspberries. Top with small mint leaves, if wished.
7. Best eaten within two days. Store in an airtight container.

See more of Kathy's baking recipes

• Coffee and cardamom layer cake
• Mini fresh pear loaves