Name: Mini Coconut-Macadamia Bundt Cakes
Yield: 6
Ingredients: 1 c. cake flour (not self-rising) -; 1 tsp. baking powder -; 1/4 tsp. salt -; 1 pinch salt -; 1/2 c. unsweetened flaked coconut -; 11 tbsp. unsalted butter -; 1 c. granulated sugar -; 1/2 c. unsweetened coconut milk -; 1 tsp. pure vanilla extract -; c. coarsely chopped, raw, unsalted macadamia nuts -; 4 large egg whites -; 3 tbsp. light rum -; 3/4 c. confectioners' sugar -

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Ingredients for - Mini Coconut-Macadamia Bundt Cakes

1. 1 c. cake flour (not self-rising) -

2. 1 tsp. baking powder -

3. 1/4 tsp. salt -

4. 1 pinch salt -

5. 1/2 c. unsweetened flaked coconut -

6. 11 tbsp. unsalted butter -

7. 1 c. granulated sugar -

8. 1/2 c. unsweetened coconut milk -

9. 1 tsp. pure vanilla extract -

10. c. coarsely chopped, raw, unsalted macadamia nuts -

11. 4 large egg whites -

12. 3 tbsp. light rum -

13. 3/4 c. confectioners' sugar -

How to cook deliciously - Mini Coconut-Macadamia Bundt Cakes

1. Stage

Make the cakes: Preheat oven to 350 degrees F. Butter 6 mini bundt molds. Dust with flour, and tap out excess. Whisk together flour, baking powder, 1/4 teaspoon salt, and the coconut.

2. Stage

Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three additions, alternating with the coconut milk and vanilla. Fold in macadamia nuts.

3. Stage

Beat egg whites and a pinch of salt with the mixer's whisk attachment until stiff peaks form. Fold into batter. Divide among prepared molds, filling each about three-quarters full. Bake until a toothpick comes out clean, about 30 minutes. Let cool slightly in molds on wire racks. Turn out cakes onto rack.

4. Stage

Make the glaze: Stir together rum and confectioners' sugar until smooth. Brush over warm cakes. Cakes can be frozen in airtight containers for up to 1 week.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.