Pretty Pastel Coconut Pound Cakes

This week I saw the cutest little cakes on Pinterest that were baked

in this pan! So I ordered one from Amazon and as soon as I 

received it, I made mini coconut pound cakes in it! 

This recipe is one of my "go to" recipes that I've been making for years 

and they are so good!! These luscious little two bite cakes include 

Cream of Coconut, butter and cream cheese and are so moist and 

yummy!! They are perfect for so many occasions!

This is the Silicone baking pan that I used. The design is so pretty!

I used baking spray to oil the pan for the first batch, but didn't

use it again after that. After baking the cakes I just turned the

pan upside down, shook it a couple of times and the cakes fell

right out!

To make things easier, I used my piping bag with the plain tip 

to fill the pan. The tip needs to be large enough to let the pieces

of coconut go through. The mixture is very thick, so as I piped

I made sure the tops of the cakes were level so they would bake 

evenly.

I was a little disappointed that the cakes didn't show the

design like I hoped they would. You would see more detail 

if you used the pan for making chocolates or chilled desserts.

These cakes really don't need any frosting. I've

made them many times and I usually just sprinkle on

a little powdered sugar to serve. The Land O'Lakes's recipe

says to just serve them plain with fruit preserves or jam. 

Perfect for a brunch!

Mini Coconut Pound Cakes

*Adapted from Land O'Lakes

1 1/2 cups sugar

3/4 cup butter, softened

1 3 oz pkg cream cheese, softened

*1/4 cup cream of coconut (Original recipe says milk)

3 eggs

1 tsp vanilla

1 1/2 cups AP flour

1 cup sweetened flaked coconut

Heat oven to 350 degrees. 

Combine sugar, butter and cream cheese in mixer.

Beat at medium speed, scraping bowl often, until creamy.

Add cream of coconut, eggs and vanilla. Continue 

beating until smooth. Stir in flour and coconut.

Spoon (or pipe) into paper-lined or greased muffin cups, 

filling each 3/4 full. Bake for 32 to 38 minutes (20 minutes 

for mini muffins) or until light golden brown. 

Just for fun, I tried several different icing techniques. I used royal icing

for the pink cakes and didn't like the taste. I used a simple 

powdered sugar & milk glaze for the green cakes and liked that a lot 

more. But my favorite way to serve them is just sprinkling with 

powdered sugar, and I thought they looked really pretty that way!

Hope you enjoy my version of these wonderful little Coconut Cakes!!

Thanks for stopping by!!