I was
trolling Pinterest Porn recently and came across a STUNNING cake from Donna
Hay. It looked amazing and sounded even more delicious. I decided I HAD to make
it, but when I got into my kitchen I was missing a few key ingredients.
Throwing caution to the wind, I make a couple of adaptations and created
something pretty delish. Thanks for the inspo Donna!
Coconut, Rum, and Raspberry Mini Bundt
Cakes
Ingredients
1 Cup Water
1/4 Cup Dark
Rum
1 Stick of
Butter
2 Cups AP
Flour
1 tsp Baking
Soda
1 ¾
Unsweetened Coconut (toasted)
2 Cups Sugar
2 Eggs
1/2 Cup Milk
1 Tbsp Apple
Cider Vinegar
3 tsp Kosher
Salt
1 Cup Freeze
Dried Raspberries
1 1/2 Cups
Confectioners Sugar
1 Tbsp Lemon
Juice
1 Tbsp Water
Freeze Dried
Raspberries for Garnish
Active Time: 30 Minutes
Total Time: 1 Hour
Servings: 20 Mini Bundt Cakes
Directions:
1. Preheat your
oven to 325.
2. Toast the coconut in a medium sized skillet over low heat.
3. Once it
starts browning take it off the heat immediately.
4. Pour the milk into a small
bowl. Add the apple cider vinegar and set aside.
5. Place the water, rum, and the butter
in a microwave safe bowl and heat for 30 seconds, or until butter is melted,
and set aside.
6. In the bowl of a mixer whisk together the flour, coconut, baking
soda, and salt.
7. Combine all of the wet ingredients and slowly stream in them
into the dry ingredients.
8. Mix until fully combined and the batter is fluffy.
9. Fold in the raspberries. Pour the batter into well-greased mini bundt cake tins
– only ¾ of the way full.
10. Bake for 18-22 minutes or until the a toothpick comes
out of the center cleanly. If making 1 large bundt cake bake for 50-60 min or until the a toothpick comes out of the center cleanly. Cool completely.
11. Meanwhile make the frosting by
combining the confectioners sugar, the lemon juice, and water and mix until
smooth and spreadable.
12. Pour the frosting over the top of the cakes and garnish
with crushed freeze dried raspberries.
13. Serve and enjoy!
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