Coconut Cream Mini Cakes with Raspberry Frosting

coconut cream cake coconut cream cake

If you’re looking for a lovely treat to share as gift for others or as a dessert with your sweetheart on Valentine’s Day, then this is the recipe for you. This Coconut Cream Mini Cakes with Raspberry Frosting recipe is a perfectly paired combination. The sweetness and richness of the coconut cream goes wonderfully with the tartness of the frosting. Plus, just look at cute and festive they are!

Servings 5 mini cakes. Ingredients needed:

Coconut Cream Cakes

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 cup coconut milk
  • 1/4 cup heavy cream
  • 3/4 cup shredded coconut

Raspberry Frosting

  • 4 oz. cold cream cheese
  • 2 tbs cup room-temperature butter
  • 1 cup fresh raspberries
  • 1 1/2 tsp. vanilla
  • 1 1/2  cups powdered sugar

Cream butter, sugar, and eggs together until fluffy. Add vanilla and mix. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the coconut milk and heavy cream. Once mixed, add remaining dry ingredients. Pour into mini cake holders, 3/4 full, and bake for 25 minutes. While the cakes are cooling make the frosting by blending the raspberries first, then placing all other ingredients in the blender and blend until a smooth consistency.

Frost cakes and garnish with a raspberry.


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Oh my these look so good! yummy yummy

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