Happy Wednesday! Hope you are having a great week! Today at the Bakeshop I have made Pink Coconut Teacakes. The nice thing about these teacakes is that they need no icing!! They are like little pound cake bites. If you wanted to get really fancy, you could pipe a decorative swirl of icing on top of each cake and top that with a royal icing flower. What I did here is just sift a bit of powdered sugar over the cooled teacakes. Then I just randomly placed some pink royal icing flowers on several of the cakes. I get my royal icing flowers here! So shabby & chic don't you think?! The vintage tablecloth behind and under the cakes is a pretty teal linen tablecloth with big pink roses. So pretty!
This is a super easy recipe that you can whip up for a baby or bridal shower! It makes at least 48 mini cakes, depending on the mini muffin pan that you use.
Pink Coconut Teacakes
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 oz cream cheese, softened
1/4 cup Cream of Coconut (Coco Lopez)
3 large eggs
1 tsp vanilla extract
1 1/2 cups AP Flour
1 cup sweetened flaked coconut
*I used a bit of Wilton pink food coloring, but it's up to you
*powdered sugar to garnish
Heat oven to 350 degrees. Combine sugar, butter and cream cheese in a mixer bowl. Beat at medium speed, scraping bowl often, until creamy. add cream of coconut, eggs, and vanilla. Continue beating until smooth. (Add food coloring if using) Stir in flour and coconut by hand. (It may be necessary to sift flour over mixture before combining if your flour looks lumpy).
Spoon (or use a small cookie scoop like I did) the batter into paper lined or greased mini muffin pans, filling 3/4 full. Bake for about 15 minutes until cakes spring back when touched. Let them cool completely before sprinkling them with powdered sugar.