a toast to coconut!

Coconut is magical, and indeed, the Coconut Mini Bundt Cakes with Cream Cheese Icing and Toasted Coconut I prepared for my cousin, Lana's wedding reception this past week were magical and a true success!

Coconut Mini Bundt Cakes with Cream Cheese Icing and Toasted Coconut

For the cakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided

For the cream cheese icing:
2 3-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/2 cups sifted powdered sugar
Remaining coconut

Spray two mini bundt cake pans with cooking spray and preheat oven to 325 degrees Fahrenheit.

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each mini bundt cake mold with 1/3 cup batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cake tops are golden and a wooden toothpick inserted in the center of a cake comes out clean. Allow to cool in pans for 10 minutes before flipping onto drying racks. While cakes cool, prepare cream cheese icing and toasted coconut.

In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.

To prepare toasted coconut, spread remaining coconut in a thin layer on a baking sheet and bake at 350 degrees 3 minutes. Turn the coconut and bake for another 5 - 10 minutes, turning every minute, until coconut is a golden brown and crispy to the touch.

Frost cakes generously with either a piping bag or a spatula. Sprinkle with toasted coconut to cover.

Enjoy!