Welcome to the delightful world of almond coconut mini cakes, miniature culinary wonders that combine the flavors of almonds and coconut in perfect harmony. Whether you're a seasoned baker or just starting out, this article will guide you in your quest to create these bite-sized treats. We'll provide step-by-step instructions, tips, and tricks to ensure your cakes turn out moist, flavorful, and irresistibly delicious. So, gather your ingredients, preheat your oven, and let's embark on a sweet journey to bake the perfect almond coconut mini cakes.
Here are our top 6 tried and tested recipes!
ALMOND-COCONUT MINI CAKES
There's a lot to love about these mini cakes, starting with the rich chocolate and almond flavor, and ending with the toasted coconut flakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Grease 2 (6-cup) mini fluted tube cake pans with shortening; lightly sprinkle with cocoa. In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, mix boiling water and 1/2 cup cocoa; stir in sour cream until well blended. Set aside.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and 1 teaspoon almond extract. Beat in eggs, one at a time, until blended. On low speed, alternately add flour mixture and cocoa mixture, beating just until blended after each addition. Stir in miniature chocolate chips. Divide batter evenly among pans, filling each two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Run knife around edges. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, whipping cream and 1/4 teaspoon almond extract until smooth. Drizzle glaze over cakes.
- In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes. Sprinkle with coconut, almonds and mini chocolate chips.
Nutrition Facts : Calories 736, Carbohydrate 98 g, Fat 7, Fiber 4 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 380 mg
MINI ALMOND CAKES WITH CHOCOLATE OR CHERRY
These moist, rich almond cakes are miniature versions of a classic flourless almond torte, embellished here with either chocolate ganache or cherry jam. The bittersweet chocolate filling is a bit more sophisticated, while the cherry jam is sweetly crowd-pleasing. Or you can split the difference and make six of each. These gluten-free treats are best eaten within eight hours of baking so plan to make them the same day as serving. You can use either natural or blanched almond flour; the blanched will give you a slightly more delicate texture.
Provided by Melissa Clark
Categories cakes, dessert
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Make the chocolate ganache, if using: In a heavy-bottomed saucepan, heat cream until bubbling (or place the cream in a glass measuring cup and heat it in the microwave). Remove from heat, add chocolate and let sit for 1 minute, then stir until smooth. Transfer chocolate to a small container (preferably metal) and freeze until firm, at least 30 minutes.
- Scoop and roll into 3/4-inch balls. Note that the ganache is very soft and can be messy to handle, but getting perfectly round balls isn't necessary. Place in refrigerator until needed. Ganache balls can be prepared up to 1 week ahead.
- Heat oven to 350 degrees. Butter a muffin tin.
- Using a food processor or blender, mix almond flour, confectioners' sugar and salt until powdery, about 30 seconds. Add eggs and almond extract and process until smooth, 30 seconds longer. Pulse in butter, cornstarch and baking powder. Scrape mixture into a large bowl.
- Using a beaters or an electric mixer, whip egg whites until very foamy. Gradually add granulated sugar while beating eggs until stiff peaks form.
- Using a spatula, gently and carefully fold a third of the egg whites into almond mixture to lighten it. Then, fold in the rest of the whites just until no streaks remain.
- Spoon batter into prepared muffin tins, and bake for 10 minutes. Remove from oven. Pull balls of ganache from refrigerator, if using, and place 1 ball in center of each cake, pushing it down halfway into batter. Or spoon 1 teaspoon cherry jam on top of each cake; do not push down. Return to oven and bake until light brown and a toothpick inserted into cake (and not the chocolate or cherry) comes out clean, another 8 to 10 minutes. Serve warm or at room temperature, preferably within 8 hours of baking.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 94 milligrams, Sugar 10 grams, TransFat 0 grams
GLAZED ALMOND MINI CAKES
When my husband and I honeymooned in Austria, there were little pink rum cakes that caught my eye in every bakery we'd visit, they were so pretty! When I got back I created this version inspired by them, swapping out the traditional Rum soak for an almond soak!
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 16 two-in square cakes
Number Of Ingredients 23
Steps:
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
- For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
- To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
- To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
- With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
- Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
- Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
- Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.
COCONUT-ALMOND WHITE CAKE
This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!
Provided by Jlunsford
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
- Sift cake flour, baking powder, and salt together 3 times in a bowl.
- Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
- Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
- While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g
ALMOND COCONUT 3-LAYER CAKE WITH COCONUT FROSTING
Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
- In a medium bowl, beat egg whites until stiff, but not dry; set aside.
- In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
- Add in yolks (one at a time) beating well after each addition.
- In a bowl, sift flour and baking soda together.
- Add to the egg yolk mixture alternating with buttermilk.
- Add in coconut and nuts; beat well.
- Fold in beaten egg whites with a spatula.
- Divide the batter evenly between the three cake pans.
- Bake for 25 minutes, or until cake tests done.
- Place the pans on a wire rack to cool.
- Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
- Allow to cool completely before frosting.
- For frosting: Cream together the cream cheese and butter until fluffy.
- Gradually beat in the powdered sugar (this takes about 5 minutes).
- To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
- Stir in 3/4 cup coconut and 3/4 cups pecans.
- Frost and fill cake.
- Sprinkle the top with reserved coconut.
Nutrition Facts : Calories 1177, Fat 64.3, SaturatedFat 31.7, Cholesterol 225.6, Sodium 643.8, Carbohydrate 140.4, Fiber 3.4, Sugar 104.8, Protein 14.9
MINI CHOCOLATE-COCONUT CAKES
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 20
Number Of Ingredients 22
Steps:
- Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
- Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
- Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
- Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
- Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
- Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
- Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
- Frost cakes using a small offset spatula, then coat each with coconut.
Tips:
- Mise en Place: Before starting, ensure you have all your ingredients measured and ready. This will make the baking process smoother and more efficient.
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This will help them blend together more easily and create a smoother batter.
- Properly Mix Wet and Dry Ingredients: Avoid overmixing the batter, as this can result in a tough texture. Mix until just combined, ensuring not to overwork the gluten in the flour.
- Use Muffin Tins of Different Sizes: If you prefer larger cakes, standard muffin tins can be used. For smaller cakes, mini muffin tins will yield bite-sized treats.
- Bake Until a Toothpick Inserted in the Center Comes Out Clean: Keep an eye on the cakes as they bake. Once a toothpick inserted into the center comes out clean, they are ready to be taken out of the oven.
- Allow Cakes to Cool Completely: Allow the cakes to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart.
- Garnish and Serve: Once the cakes are completely cooled, sprinkle them with powdered sugar or glaze them with a simple syrup or frosting of your choice. Enjoy the delicious almond-coconut mini cakes!
Conclusion:
These almond-coconut mini cakes are a delightful treat that combines the flavors of almond extract and shredded coconut in a moist and fluffy cake batter. They are perfect for breakfast, brunch, or as an afternoon snack. With just a few simple ingredients and easy-to-follow instructions, you can enjoy these delicious mini cakes homemade. So gather your ingredients, preheat your oven, and get ready to indulge in these heavenly almond-coconut treats!
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