Cook Time: 60 minutes
Serving(s): 16 mini bundt cakes
Ingredients
Dry Ingredients
1 cup of flour
1/3 of cinnamon
2/3 cups of sugar
2/3 cups of shredded coconut
1 tsp of baking powder
Wet Ingredients
1 tsp of vanilla extract
2/3 cup of coconut oil
1 ½ cup of coconut milk
2 eggs
1 shot of Malibu Coconut Rum
Directions:
- Preheat the oven at 355 F.
- Combine all dry ingredients and mix until smooth.
- In a separate bowl combine egg yolks (save your egg whites), coconut milk, vanilla extract, coconut oil and one shot of Malibu.
- Combine dry ingredients into wet mixture bowl and let stand as you whip your egg whites.
- Once egg whites are fluffy slowly fold them into cake mixture.
- Flour and grease your cake pan. I used mini bundt cake molds.
-The glaze is melted vanilla frosting mixed with a shot of Malibu Rum.