Kara and I wanted to make Pina Colada mini donuts but since we have so many kitchen gadgets AND we alternate blogging between 3 different houses, it’s sometimes hard to find what we’re looking for. Not that we’re unorganized or anything. So we had to think of an alternative.
About a month ago, there was a Wilton tent sale nearby. Kara went with our cousin Cristina and she came home with all sorts of goodies. This mini bundt pan was one of them and we figured this was a good time try it out.
Donuts? What donuts? The Mini Bundt Cakes were way better than we could even imagine! I know coconut is one of those love-hate ingredients. But..of course…I love it! And pineapple too! Pina Colada flavors and mini desserts are my life. All in all, we were totally surprised at how well these turned out. They came out of the pan super easy and the cake was moist and good. The pineapple flavor was really great! This tropical recipe is a must-try before summer is over.
Here’s what you’ll need. Also…shredded coconut too
In a stand mixer, cream butter and sugar
Add eggs, egg whites and vanilla
Add the dry ingredients
Stir in the crushed pineapple last
While the bundt cakes bake, prep the glaze. Whisk confectioners sugar, milk & malibu rum
Once they’ve cooled, dip the tops in glaze and sprinkle immediately in coconut
Who needs donuts when you can do mini bundt cakes instead?!
Yield: 24 mini bundt cakes
Ingredients
For the Cake:
1 cup butter, softened
1 ½ cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 cup crushed pineapple, undrained
For the Glaze:
3 cups confectioners’ sugar
2 tablespoons milk
2 tablespoons Malibu Rum
shredded coconut, for garnish
Directions
Preheat oven to 350 degrees F. Grease and flour a mini bundt pan (or donut pan, if you prefer).
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar. Add eggs, egg whites and vanilla and continue to beat until fluffy, about 2 minutes. In a medium bowl, whisk together flour and baking powder. Gradually add the flour mixture to the butter mixture and mix until combined. Stir in the crushed pineapple last.
Pour batter into a greased and floured mini bundt pan. Bake for about 20 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, combine confectioners’ sugar, Malibu Rum and milk until smooth. Dip the tops of each mini bundt cake in the glaze and immediately sprinkle with shredded coconut.
Source: heavily adapted from AllRecipes.com
