A decadent, quick and easy cake perfect for afternoon tea or dessert.
Mini Coconut and Coffee Bundt Cakes
Ingredients
Cakes
170g butter, softened
125g caster sugar
1 tsp vanilla extract
2 eggs
135 ml coconut milk
1 tsp instant coffee, dissolved in 2 tsp boiling water
150g self raising flour
50g desiccated coconut
Icing
100g icing sugar
1 tsp instant coffee, dissolved in 2 tsp boiling water
2-3 tsp extra water
2 tbsp shredded coconut, optional
Add a low level of steam if VarioSteam is available.
Method
Grease 12 mini bundt pans. Preheat oven on CircoTherm® to 170°C (see notes if you have an added steam oven).
Cream butter, sugar and vanilla until light and creamy. Add eggs one at a time. Fold in the coconut milk, coffee, flour and coconut alternatively. Put batter in a pipping bag with no nozzle and pipe evenly into pans. Bake for 15 minutes or until cooked.
Turn out cakes onto a wire rack. Make coffee icing by mixing icing sugar, coffee mixture and enough water to make a pouring consistency. Pour over bundt cakes and sprinkle with a little shredded coconut.
Notes
Add a low level of steam if VarioSteam is available.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.