Coconut Glazed Baby Bundt Cakes

  The photo of these cakes on the front cover of the Southern Living Christmas Cookbook was so attractive, I had to try them. They were every bit as good as they looked.

  Extremely easy to make as they use a cake mix and I have two mini Wilton bundt cake pans that I bought on sale a few years ago from Walmart. If you do not have the mini bundt pans, I would try the same recipe in a regular size bundt pan or maybe the larger size cupcake pans.

  I used raspberry flavoring in the cake and frosting instead of vanilla. You could use any flavor your family likes or any of your favorite cake mixes. A little food coloring in the glaze would be nice also, though the white is traditional with coconut cake.

  I didn’t have any of the edible glitter so they were not quite as attractive, but tasted good and would be nice for a tea party or a dessert party gathering. 

Coconut Glazed Baby Bundt Cakes

Bake: 24 minutes   Cool: 10 minutes

1 (18.2.5 oz.) package white or flavor of your choice cake mix

2 large eggs

1 (8 oz. Container sour cream)

½ cup water 
1 teaspoon flavoring if desired

⅓ cup vegetable oil

Cooking spray for baking

Powdered Sugar Glaze

¾ cup sweetened flaked coconut

2 Tbsp. White cake sparkles (edible glitter)

Powdered Sugar Glaze

2 cups powdered sugar

3 to 4 Tablespoons milk (or until desired pouring consistency)

1 teaspoon vanilla extract

  Beat first five ingredients at low speed with an electric mixer 30 seconds or until moistened; beat at medium speed 2 minutes. 

  Pour batter evenly into 10 (1 cup) baby bundt pans coated with the baking spray or shortening and flour, using about ½ cup batter per container.

  Bake for 22 to 24 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely. Pour powdered sugar glaze evenly over cakes; sprinkle with coconut and sparkles. Yield 10 cakes.