Almond and Coconut Mini Bundt Cakes

by doughmesstic on November 20, 2013

in cake, chocolate, holidays, Recipes, Sponsored

Okay.  Shoot me.

I’ve used box mixes.

There, I said it.

bundt

But you see, sometimes, it’s just easier.  Quicker.  Ever-so-convenient.  While I personally am fortunate enough to have a job that allows me all day to bake cakes and pies and Danish from scratch, not everyone is so lucky.  And sometimes, those very people just want a freaking piece of cake.

I totally get that.  In fact, I used to be one of those career gals, doing the 9 to 5 thing.  And I still am, except now I work twice as much as that, or more, I just have the ability to do it from home.  And still – I will oftentimes use a box mix.

I roll like that.

Especially when I can churn out decadence like this, courtesy of Betty Crocker – these Almond and Coconut Mini Bundt Cakes.  Cute, perfectly portioned, and easy…these little devils are a delicious way to serve dessert at your next holiday meal… Maybe Thanksgiving??  Everyone gets their own, and you won’t have to spend all day in the kitchen slaving over them.

Enjoy!

hershey-bundt

Almond and Coconut Mini Bundt Cakes

Makes 12 Mini Bundts

Ingredients

  • 1 package Betty Crocker Devil’s Food Cake Mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 teaspoons almond extract
  • 1 cup fine sweetened coconut flake, divided
  • 1 container Almond Joy Icing

Instructions

  1. Preheat oven to 350. Prepare 12 mini-bundt cake pans with non-stick baking spray. Set aside.
  2. In the bowl of a stand mixer, combine cake mix, eggs, oil, water, extract, and one-third cup of coconut flake. Mix on medium speed for 2-3 minutes, until well combined.
  3. Divide batter equally among the prepared mini bundt pans. Bake for 28-30 minutes, or until cakes are set. Remove from oven and allow to cool completely.
  4. Heat half of the Almond Joy Icing in the microwave in a small bowl for 14 seconds. Stir, then microwave an additional 10 seconds. Icing should be slightly liquid. Repeat with second half of icing when needed.
  5. Pour heated icing over each of the mini bundt cakes, then top with a sprinkling of coconut flake. Add additional holiday decorations as desired.

Tips

  • If you prefer to have one large bundt cake instead of minis, simply use a regular bundt cake and bake for 45-50 minutes, or until set. Pour icing over and top with coconut as directed.
  • For a more festive look, place coconut in a plastic bag with a bit of red or green food coloring. Work the coloring into the coconut, then top the cake as directed.

Disclaimer:  This post was sponsored by Betty Crocker & Hershey.  All thoughts and opinions are my own.

{ 1 comment… read it below or add one }

Nichole @ Green Cuisine Queen November 20, 2013 at 5:46 pm

These are so pretty! It’s okay to use box mix every now & again, I’ll admit to still using it occasionally for cornbread! ;)

Reply

Leave a Comment

Previous post:

Next post:

(function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js'; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();