Today is the first #BundtBakers post of the new year! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is coconut and our lovely host is Terri of Love and Confections.
I wasn’t sure I was going to participate in today’s bundt challenge because I’m allergic to coconut. But for Christmas I got not just one but two new bundt pans and I was itching to use them. I am now the ecstatic owner of the Bundt Duet Pan and the Garland Bundt Pan.
My husband’s birthday was last Friday and he loves Almond Joys, so I decided I could make bundtlettes for him (and #BundtBakers) and reserve one to be coconut free for me. (I should have saved me two, not just one!) Last year I tried making him Almond Joy Cupcakes which turned into Chocolate and Peanut Butter Cupcakes. So it was time for redemption. Yet again, I ran into frosting problems. It wasn’t a flavor/execution problem this time though! When I turned my bundtlettes out of the mold I realized there was no way I wanted to cover them up with frosting. They’re just too pretty! Turns out I didn’t have almond extract like I thought either. So instead, I made a ganache and garnished these little cakes with slivered almonds and coconut flakes. If you really want to play with the coconut flavor try adding 1/4 tsp coconut extract to the ganache!
This chocolate cake batter uses buttermilk and yields an incredibly rich, moist cake. My favorite part was the crusty edge.
I got six 1 C bundtlettes and one 2.5 C bundt out of this batter amount. According to the original recipe it will also make 24 cupcakes.
Almond Joy Bundtlettes
- 2 C flour
- 2 C sugar
- 3/4 C cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 tbsp vanilla extract
- 1 C buttermilk
- 1 stick butter, melted and cooled slightly
- 4 oz semi-sweet chocolate chips
- 1/2 C heavy cream
- slivered almonds, for garnish
- sweetened coconut flakes, for garnish
- Preheat oven to 350 degrees F. Grease six 1 C bundtlettes and one 2.5 C bundt pan.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer until completely combine. Until it looks like a packaged cake mix!
- Add in the eggs, vanilla, and buttermilk. Mix for a few seconds before adding in the butter; to prevent the eggs from scrambling if the butter is still hot. Batter will be thick.
- Fill prepared bundt pans. Bake the bundtlettes for 25 minutes and the bundt for 30, or until a knife inserted comes out cleanly. Allow cakes to cool slightly in the pan before turning out onto a cooling rack.
- Prepare ganache: In a microwave safe bowl, heat chocolate chips and heavy cream for 30 seconds. Stir. Repeat until mixture is smooth. While the ganache is still warm, pour over the cakes. Garnish with slivered almonds and coconut.
*This recipe is adapted from Kristan at http://www.confessionsofacookbookqueen.com/2013/03/almond-joy-cupcakes/*
If you are a food blogger and would like to join us, just send an email with your blog URL to email@example.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the#bundtbakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month:
Candy Bar Chocolate Coconut Bundt Cake by Terri from Love and Confections
Chocolate Italian Cake by Renee from Magnolia Days
Chocolate Chip and Key Lime Bundt Cake by Julie from Eat, Drink and Be Mighty
Coconut and Banana Bundt Cake by Victoria from Just One Bite Baking
Coconut Banana Bundt Cake by Kathia from Basic N Delicious
Coconut Carrot Bundt Cake by Anna from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake by Andrea from Adventures in All Things Food
Coconut Hummingbird Bundt Cake by Patricia from Patty’s Cake
Coconut Milk Bundt Cake by Beatriz from I Love Bundt Cakes
Coconut Milk Bundt Cake by Samantha from Un Mordisco Un Pecado
Coconut Oil Pound Cake by Laura from The Spiced Life
Coconut Sugar Banana Cake by Jelena from A Kingdom for a Cake
Cranberries and Coconut Bundt Cake by Aisha from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake by Teri from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake by Stacy from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream by Cassandra from Cassie’s Kitchen
Gizzada Mini Bundts by Kelly from Passion Kneaded
Key Lime Coconut Cream Bundt by Wendy from A Day in the Life on the Farm
Mini Samoa Bundt Cakes by Rebekah from Making Miracles
Orange and Coconut Bundt Cake by Catherine from Living the Gourmet
Oreo Coconut Bundt Cake by Shilpi from Indian Curries/Stew
Pina Colada Bundt Cake by Jane from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake by Laura from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime by MB from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt by Margaret from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze by Tux from Brooklyn Homemaker
42 thoughts on “#BundtBakers: Coconut”
I used the same tin, and totally understand your reluctance to put some frosting over ! They look gorgeous!
It’s so fun!
I’m glad you joined in the bundt baking fun this month even with your allergy. I can totally relate to wanting to use new pans. Great looking little bundts too!
I’m jealous of your new pans! I love anything from Nordic Ware, and those shapes are gorgeous! Your cakes look just as gorgeous as the pans, and equally as delicious! I love the ganache and the coconut and almonds on top!
Thanks! I love Nordic Ware too – I have their 2015 catalog sitting in my kitchen. I purposely haven’t looked through it for fear of emptying my bank account.
Those look WONDERFUL!! I love almond joys – and in cake form? Yes, please!! I had the same issue with frosting mine – I didn’t want to cover up the adorably cute little bundts, but I did it anyway. What can I say – the frosting recipe had me at cream cheese. 😀
Yes, it would be hard to turn down a cream cheese frosting.
Beautiful bundtlets, we have a similar candy bar here in the UK called Bounty and if these cakes are anything like those bars I know I’d find it hard just eating one of these.
They turned out adorable!!! Nice pan!
They are so cute! I love the mini look of these bundts and those pans you got for Christmas are gorgeous. I need to get a few new ones myself.
Thanks, I love them!
Your new bundt molds are so beautiful and attractive. These bundtless sounds absolutely delicious too. xo, Catherine
Thanks. They’re fun!
Yum! I adore almond joys! They’re one of the only milk-chocolate candies that I can’t resist. This cake looks delicious! I love the mini bundt pans, how adorable!
You could always do a dark chocolate ganache for a Mounds take. 🙂
They look delicious!!! And I love the Nordic Ware pans you used 🙂
Me too! You’ll be seeing a lot more of them in this group I’m sure.
These are just adorable!
I love the design of your pan! So cute!
I hate covering up pretty Bundt designs too! Love your new pans!
It is the only downfall to a fancy pan!
Brilliant compromise! So glad you still baked with us and these look delicious!
Thanks, they are. I really wish I kept two coconut free. Guess I’ll just need to make more. 😉
Looking Delicious… I loved the way, you played with the looks…
Thank you so much!
I’ve just ordered the Bundt duet pan for my mother-in-law to bring when she comes to visit, along with the 6-cup Anniversary Bundt. I am so excited and can’t WAIT! So I completely understand your need to use your new pans, Lauren. Such beautiful little coconut Bundts! I love that drizzle of ganache!
Gorgeous mini bundts!!! I love them!!!
Thank you. I love how they turned out.
Love those mini pans!!!
Me too! They’re so fun.
I just made this recipe as part of the Secret Recipe Club and it is fantastic!! Thanks for a wonderful recipe Lauren, this is a winner!
Glad you liked it! Love your changes, too.
🙂 More coconut!! LOL