Best Almond Coconut Mini Cakes Recipes

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ALMOND-COCONUT MINI CAKES



Almond-Coconut Mini Cakes image

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

Unsweetened baking cocoa
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup unsweetened Dutch processed baking cocoa
1 container (8 oz) sour cream
2 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 cup miniature semisweet chocolate chips
2 cups powdered sugar
6 tablespoons whipping cream
1/4 teaspoon almond extract
1/2 cup milk chocolate chips
1/2 cup flaked coconut, lightly toasted
1/2 cup unblanched whole almonds, coarsely chopped
1/2 cup miniature semisweet chocolate chips

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

ALMOND COCONUT MINI CAKES



Almond Coconut Mini Cakes image

From a cookbook.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 20

- shortening
- unsweetened cocoa
2 1/4 cup(s) all purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) boiling water
1/2 cup(s) unsweetened dutch process baking cocoa
1 - 8 ounce container sour cream
2 cup(s) sugar
1 cup(s) butter, softened
1 teaspoon(s) vanilla extract
1 teaspoon(s) almond extract
3 large eggs
1 cup(s) miniature semisweet chocolate morsels
ALMOND GLAZE
2 cup(s) powdered sugar
6 tablespoon(s) whipping cream
1/4 teaspoon(s) almond extract
1/2 cup(s) milk chocolate morsels
- garnishes: toasted flaked coconut, coarsely chopped unblanched whole almonds, miniature semisweet chocolate morsels

Steps:

  • Preheat oven to 350F. Lightly grease (with shortening) 2 6 cup mini fluted tube pans; lightly sprinkle with cocoa. Mix flour, baking soda, and salt in a medium-size bowl; set aside. Mix boiling water and 1/2 cup cocoa in a separate medium size bowl; stir in sour cream until well blended. Set aside.
  • Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Beat in vanilla and almond extract. Beat in eggs, 1 at a time, until blended. Alternately add flour mixture and cocoa mixture at low-speed beginning and ending with flour mixture. Beat just until blended after each addition. Stir in miniature chocolate morsels. Divide batter evenly among pans, filling each two-thirds full.
  • Bake at 350F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Run knife around edges. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).
  • Make almond glaze: Mix powdered sugar, whipping cream, and almond extract in a small bowl until smooth.
  • Drizzle glaze over cakes. Place milk chocolate morsels in a zip-top plastic freezer bag; 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.

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Almond coconut mini cakes are delicious and nutritious. They are perfect for a quick, healthy snack or as a light dessert. These cakes are made with almond flour, coconut flour, coconut milk, and coconut oil, which make them gluten-free, dairy-free, and vegan.

Benefits of Almond Coconut Mini Cakes

1. High in Protein and Fiber:
Almond flour is an excellent source of protein and fiber, which helps keep you satisfied and full for a longer time. It also helps regulate blood sugar levels.
2. Rich in Healthy Fats:
Coconut oil is full of healthy saturated fats, which helps boost brain function, improve heart health, and boost immunity.
3. Gluten-Free:
These mini cakes are made with almond and coconut flour, making them a perfect gluten-free and celiac-friendly snack.
4. Vegan:
These cakes are vegan and dairy-free, making them perfect for people with lactose intolerance or who follow a vegan lifestyle.

Ingredients of Almond Coconut Mini Cakes

1. Almond flour:
Almond flour is made from ground almonds and is an excellent source of protein and fiber. It is also gluten-free.
2. Coconut flour:
Coconut flour is made from ground coconut and is also gluten-free. It is an excellent source of fiber and healthy fats.
3. Coconut milk:
Coconut milk is a dairy-free alternative to regular milk. It is rich in healthy fats and is an excellent source of vitamins and minerals.
4. Coconut oil:
Coconut oil is rich in healthy saturated fats and is an excellent source of energy. It is also known to improve brain function and boost immunity.
5. Maple syrup:
Maple syrup is a natural sweetener and is a healthier alternative to refined sugar.
6. Baking powder:
Baking powder is used as a leavening agent in the recipe, which helps the cakes rise and become fluffy.
7. Salt:
Salt is used to enhance the flavor of the cakes.

Preparation of Almond Coconut Mini Cakes

Step 1: Preheat the Oven:
Preheat the oven to 350°F.
Step 2: Mix the Dry Ingredients:
In a mixing bowl, mix the almond flour, coconut flour, baking powder, and salt together.
Step 3: Mix the Wet Ingredients:
In a separate mixing bowl, whisk together the coconut oil, coconut milk, and maple syrup until they are well combined.
Step 4: Combine the Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and mix until well combined. The batter should be thick and dense.
Step 5: Spoon the Batter:
Spoon the batter into greased mini bundt pans or muffin cups, filling each one about 2/3 full.
Step 6: Bake the Cakes:
Place the pans in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve:
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely before serving.

Conclusion

Almond coconut mini cakes are a delicious and healthy snack that is easy to make. They are perfect for people who are looking for gluten-free, dairy-free, and vegan options. These cakes are a great way to incorporate healthy fats, protein, and fiber into your diet. So, the next time you are looking for a quick and healthy snack or dessert, give these mini cakes a try!

Valuable Tips for Making Almond Coconut Mini Cakes Recipes

When it comes to making almond coconut mini cakes recipes, there are some valuable tips that you should be aware of. These tips can help you create the most delicious and perfectly moist cakes that will impress even the toughest critics. Here are some tips to keep in mind when making almond coconut mini cakes recipes.
1. Measure the Ingredients Precisely
Measuring the ingredients precisely is crucial when making almond coconut mini cakes. Be sure to use measuring cups and spoons to measure all of the ingredients accurately. Don't use the "eyeball" method or guess the measurements, as this can affect the final result.
2. Use Good-Quality Ingredients
Using good-quality ingredients is essential when making almond coconut mini cakes. Be sure to use fresh and high-quality almonds, coconut, and other ingredients. Using low-quality ingredients can affect the taste and texture of the cakes.
3. Use High-Quality Baking Pans
Using high-quality baking pans is essential when making almond coconut mini cakes. The pans should be non-stick and should distribute heat evenly. This will make sure that the cakes cook evenly and come out perfectly.
4. Let the Ingredients Reach Room Temperature
Letting the ingredients reach room temperature is important when making almond coconut mini cakes. Cold ingredients can affect the texture and the final result. Be sure to take the ingredients out of the fridge and let them reach room temperature before using them.
5. Use an Electric Mixer
Using an electric mixer to mix the ingredients is crucial when making almond coconut mini cakes. Mixing the ingredients by hand can be time-consuming and may result in an uneven mixture. Using an electric mixer will ensure that the ingredients are mixed evenly and will result in a smooth batter.
6. Don't Overmix the Batter
Overmixing the batter can affect the final result of almond coconut mini cakes. Once the ingredients are combined, be sure to mix them only until everything is incorporated. Overmixing can cause the cakes to become dry and tough.
7. Don't Overfill the Mini Cake Pans
When making almond coconut mini cakes, be sure not to overfill the mini cake pans. Overfilling can cause the cakes to overflow and become uneven. It is essential to fill the pans only two-thirds of the way full to ensure that the cakes come out perfectly.
8. Preheat the Oven
Preheating the oven is crucial when making almond coconut mini cakes. Be sure to preheat the oven to the required temperature before placing the mini cake pans inside. This will ensure that the cakes bake evenly and come out perfectly.
9. Remove the Cakes from the Pans Carefully
Removing the cakes from the pans carefully is essential when making almond coconut mini cakes. Be sure to let the cakes cool down first before removing them from the pans. Then, run a knife around the edges of the pans to loosen the cakes, and carefully remove them from the pans.
10. Store the Cakes Properly
Storing the cakes properly is crucial to ensure that they remain fresh and delicious. Store the cakes in an airtight container at room temperature for up to three days. You can also freeze the cakes for up to two months. However, be sure to let them come to room temperature before serving.

Conclusion

Making almond coconut mini cakes recipes can be challenging, but with these valuable tips, you can create delicious and perfectly moist cakes that will impress even the toughest critics. Remember to measure the ingredients precisely, use good-quality ingredients and baking pans, let the ingredients reach room temperature, use an electric mixer, don't overmix the batter, don't overfill the mini cake pans, preheat the oven, remove the cakes from the pans carefully, and store the cakes properly. By following these tips, you can create the most delicious and perfectly moist almond coconut mini cakes.

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