Mini Coconut Bundts
For best results, allow the ganache to set overnight.
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1 boxwhite cake mix
1 can(s)coconut cream
1/2 bag(s)shredded coconut (unsweetened)
1/2 bag(s)semi-sweet chocolate chips (6oz)
1 can(s)evaporated milk
1/2 cshredded coconut (unsweetened)
How to Make Mini Coconut Bundts
- Mix the Cake Mix, Eggs, and Coconut Milk.
A note about Coconut Cream: I used a canned coconut milk found at an Asian grocery store, a product of Thailand. It is unsweetened, and not thick. It's about the same consistency, if not a tiny bit thicker than evaporated milk.
Fold in the shredded coconut.
- Spray mini bundt pans with non-stick spray. (You can also use cupcake tins, or any other shaped pan you like. Just note that the baking times will vary, based on your pan.)
Pour batter into the mini bundt pans. My recipe tends to make about 10 mini cakes.
Bake at 350 for 15 minutes, or until a toothpick inserted in the center of the cake comes out dry.
Remove cakes from oven, let cool for about 5 minutes before inverting onto a wire baking rack.
- While the cakes are in the oven, make the Ganache:
Pour the evaporated milk into a heavy-bottomed saucepan. Bring to a simmer over medium-high heat.
Place the chocolate chips into a mixing bowl.
When the milk comes a gentle boil, pour over the chocolate chips. Stir together with a whisk until chips melt into the milk, and they blend together with a glossy sheen and falls into a ribbon when poured from a spoon.
The ganache will thicken as it cools.
- Place a sheet of foil or parchment under the wire rack and the cakes.
Gently pour the ganache over the cakes. Use as little or as much as you like. :)
Sprinkle additional shredded coconut on top.
For colored coconut: place a small amount of coconut into a bowl, add a drop of food coloring, mix until the color is evenly distributed.