- 6
- 35 mins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coconut milk, unsweetened1
- 1 teaspoon pure vanilla extract or coconut extract
- 1/3 cup coconut milk, unsweetened
- 2/3 cup evaporated milk
- 2/3 cup sweetened condensed milk
Preparation
Step 1
For the cake
Preheat oven to 350 degrees F. Grease a mini bundt pan and set aside.
In a stand mixer fitted with a paddle attachment, cream the sugar and butter together until fluffy. Mix in vanilla or coconut extract.
In a separate bowl, mix together the dry ingredients and set aside.
Add eggs one at a time into the butter mixture, beating well after each addition. Alternate pouring in coconut milk with the flour mixture to prevent lumps.
Pour batter into mini bundt molds and tap lightly against the counter to pop any bubbles that might have formed. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
For the glaze
Milk together all three milks and pour over the mini bundt cakes. Let cool overnight for best flavor.