Best 4 Apple And Coconut Mini Cakes Recipes
Indulge in a delightful culinary journey with our exquisite Apple and Coconut Mini Cakes recipe collection. These bite-sized treats are a symphony of flavors and textures, combining the sweet crunch of apples with the delicate sweetness of coconut. Perfect for any occasion, these mini cakes will tantalize your taste buds and leave you craving more.
This comprehensive guide provides three unique recipes to cater to diverse preferences and dietary restrictions. Whether you’re a gluten-free enthusiast, a vegan baker, or simply looking for a classic treat, we’ve got you covered. Each recipe is meticulously crafted to ensure a moist and flavorful cake that will impress even the most discerning palate.
Our first recipe features a classic combination of apples and coconut, resulting in a moist and flavorful cake that is sure to become a family favorite. The second recipe takes a healthier twist by using gluten-free flour and vegan ingredients, creating a wholesome and delicious treat that is perfect for those with dietary restrictions. Last but not least, our third recipe adds a touch of elegance with a coconut cream frosting, transforming these mini cakes into a show-stopping dessert that will be the star of any gathering.
With step-by-step instructions, helpful tips, and beautiful images, this recipe collection is designed to make your baking experience seamless and enjoyable. So, gather your ingredients, preheat your oven, and let’s embark on a delectable journey into the world of Apple and Coconut Mini Cakes!
APPLE AND COCONUT MILK CUPCAKES
Light and moist dairy-free cupcakes with a pleasant aroma that I invented on the spot. They are delicious, not too sweet, and easy to make. Top with your frosting of choice or serve as-is.
Provided by PiePony
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
- Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
- Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 20.6 g, Cholesterol 18.6 mg, Fat 8.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.2 g, Sodium 116.1 mg, Sugar 10.4 g
COCONUT APPLE CAKE
I like to share this cake with friends and neighbors. Serve it plain, frost it or top with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- Combine flour, baking soda, salt and cinnamon. In a bowl, beat eggs, and sugar; add oil, vanilla and orange juice. Gradually stir in flour mixture. Stir in apples, nuts and coconut. Turn into a greased 13-in. x 9-in. baking pan. Bake at 325° for 60 minutes or until cake tests done.
Nutrition Facts :
PINEAPPLE COCONUT CAKE
This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.
EASY PINEAPPLE COCONUT CAKE
Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.
Nutrition Facts :
Tips:
- Use fresh, ripe apples for the best flavor and texture.
- If you don't have coconut milk, you can substitute regular milk or water.
- Be sure to grease and flour your muffin tins before baking to prevent the cakes from sticking.
- The cakes are done baking when a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before frosting them.
Conclusion:
Apple and coconut mini cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and flavorful, with a delicate coconut flavor that complements the sweetness of the apples. The cakes are also very versatile and can be topped with a variety of different frostings or glazes. Whether you are looking for a simple snack or a special dessert, apple and coconut mini cakes are sure to please everyone.
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