Mini Pina Colada Bunt Cakes!!

Oh My Goodness these are delicious!! 

So good for these hot summer nights. 

Check recipe after the break...

Yield: 24 mini bundt cakes

Ingredients

For the Cake:
1 cup butter, softened
1 ½ cups sugar
2 eggs, lightly beaten
2 egg whites
2 teaspoons vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 cup crushed pineapple, undrained

For the Glaze:
3 cups confectioners’ sugar
2 tablespoons milk
2 tablespoons Malibu Rum

shredded coconut, for garnish

Directions
Preheat oven to 350 degrees F. Grease and flour a mini bundt pan (or donut pan, if you prefer).

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar. Add eggs, egg whites and vanilla and continue to beat until fluffy, about 2 minutes. In a medium bowl, whisk together flour and baking powder. Gradually add the flour mixture to the butter mixture and mix until combined. Stir in the crushed pineapple last.

Pour batter into a greased and floured mini bundt pan. Bake for about 20 minutes until golden and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, combine confectioners’ sugar, Malibu Rum and milk until smooth. Dip the tops of each mini bundt cake in the glaze and immediately sprinkle with shredded coconut.

Originally posted by live love pasta

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