Raspberry Beret (Coconut, Rum, and Raspberry Mini Bundt Cakes)


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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