Mini Coconut Pound Cakes

Mini Coconut Pound Cakes all dressed up for Easter fun!  Baked in a mini bundt pan, topped with a simple coconut flavored icing and garnished with shredded coconut and pastel colored candy eggs.
As you can probably tell, here at SRFD we LOVE our pound cakes!  This pound cake recipe is another winner with a wonderful texture, plenty of coconut flavor and a terrific richness from the sour cream.

Ingredients
For the cake:

• 1 1/2 cups cake flour sifted after measuring
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter 1 1/2 sticks, room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 teaspoon coconut extract
• 1/3 cup sour cream
• 4 large eggs room temperature
• 1/4 cup unsweetened shredded coconut

For the icing and garnish:

• 1 cup powdered sugar
• 1/4 teaspoon coconut extract
• 1 tablespoon milk
• sweetened coconut for garnish
• pastel colored candy eggs for nests if using

Instructions
For the cake:

1. Preheat oven to 300 degrees. Grease and flour a loaf pan or mini bundt pan (each mini cake well should hold 1 cup of batter) or use baking spray with flour.
2. Sift together the flour and salt. Set aside.
3. In the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and creamy, about 2-3 minutes.
4. Add the granulated sugar and beat until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl and add the vanilla bean paste, coconut extract, and sour cream. Blend just until incorporated.
5. For full instructions : www.savingdessert.com

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