Imagine the sweet scent of coconut wafting through your kitchen — that’s what happens when you bake these adorable mini coconut cakes. Soft, moist, and delicately flavored, they’re perfect for any occasion when you want something light yet indulgent.
**Ingredients**
* 1 cup all-purpose flour
* ½ cup shredded coconut (plus extra for topping)
* 1 tsp baking powder
* ¼ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 2 large eggs
* ½ cup coconut milk
* 1 tsp vanilla extract
**For the glaze:**
* ½ cup powdered sugar
* 1–2 tbsp coconut milk
* Shredded coconut for garnish
**Instructions**
1. **Preheat** oven to 350°F (175°C). Grease a mini cake or muffin tin.
2. **Combine** flour, shredded coconut, baking powder, and salt in a bowl.
3. **Cream** butter and sugar until fluffy, then beat in eggs one at a time.
4. **Add** vanilla and coconut milk, mixing gently.
5. **Fold** in dry ingredients until just combined. Don’t overmix—this keeps them tender.
6. **Pour** batter into tins and bake 15–18 minutes, until golden and springy.
7. **Cool**, then drizzle with glaze and sprinkle coconut on top.
**Tips**
* Lightly toast the topping coconut for a nutty crunch.
* Substitute part of the coconut milk with pineapple juice for a tropical twist.
* Use mini bundt pans for an elegant presentation.
**Conclusion**
These mini coconut cakes are sunshine in every bite — moist, fragrant, and beautifully simple. Serve them at brunch, tea time, or as sweet gifts that bring a taste of the tropics to every plate.
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