Best Almond Coconut Mini Cakes Recipes

Almond-Coconut Mini Cakes image

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 image

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.