I have a bit of a soft spot for mini desserts. Once you get past the adorable tiny-ness of them, there’s a practical side, too. Mini-size is usually my first thought when it comes to a portable dessert or dessert for a crowd. There’s no slicing and serving. Everyone can just help themselves to their own individual serving.
These little pound cakes are a new favorite for me that will likely see a lot of action this summer for cookouts, picnics, and such.
I like the subtle sweetness of these little guys. The coconut adds a lot in the flavor column without overpowering the simple cake. The texture is just lovely, too, with a bit softer crumb than the standard pound cake.
My favorite thing about these mini cakes, though, may be the fun of serving them with various fruit preserves. Coconut and fruits go together so well that it’s hard to go wrong with a companion flavor. I served this batch with one of my favorites, strawberry-raspberry preserves. The preserves really bump up the sweetness and flavor and also provide a splash of summer color.
I made these in standard muffin pans, but you can go even more mini with mini muffin pans for bite-size cakes.
- 1 & 1/4 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1 cup sweetened flaked coconut
- fruit preserves
Preheat oven to 350°. Grease or line 16 standard muffin cups.
Using an electric mixer on medium speed, beat sugar, butter, and cream cheese until light and creamy. Add milk, eggs, and vanilla, and mix well.
Reduce mixer speed to low. Add flour and coconut, mixing just until combined.
Transfer batter to prepared pans, filling each cup 3/4 full.
Bake 35 to 40 minutes, or until light golden brown.
Serve with your favorite fruit preserves.
Recipe slightly adapted from Land O'Lakes.