SippitySup

Baby Bundt Cakes with Lemon & Coconut

I call these Baby Bundt Cakes but the melted butter and ground almonds make them more like a classic French Madeleine in the shape of tiny bundt cakes.

Baby Bundt Cakes with Lemon & Coconut

Print This Recipe Total time Yield 48Published

makes 48 tiny 1 ½” bundt cakes or 24 classic shell-shaped madeleines. Coconut cream is often found in the liquor aisle of the grocery store.

Ingredients

  • 16 tablespoon unsalted butter
  • 2.75 cup confectioners sugar
  • 3 large egg whites
  • 1 teaspoon vanilla
  • 4 ounce coconut cream (not coconut milk)
  • 3 ounce blanched almonds, ground into a coarse powder
  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoon freshly squeezed lemon juice & zest separated
  • 1 tablespoon water
  • coconut chocolate garnish, optional

Directions

Melt the butter in a small saucepan, remove from the heat and leave to one side to reach room temperature. Use a pastry brush to grease each of the 48 spaces in the baby bundt pans or the insides of 24 classic madeleine shell-shaped molds with a little of the melted butter. Put them into the freezer until ready to fill. Reserve the rest of the butter for the cakes.

In a large mixing bowl combine 2 cups confectioners sugar and lemon zest. In a separate bowl whisk the egg whites, vanilla and coconut cream until quite frothy. In a third bowl combine the melted, room temperature butter, ground almonds, flour and baking powder. Mix until thoroughly incorporated.

To large mixing bowl with sugar, add half of the egg whites and all of the butter, nuts & flour mixture. Mix together until well incorporated. Add the remaining egg white mixture, stirring to combine. Cover the bowl and refrigerate at least 3 hours.

When ready to bake preheat the oven to 375 degrees F. Use an appropriately sized ice cream scoop or large tablespoon to fill the molds. Plop enough batter in the center of each indentation to fill it about 3/4′s full. Though the batter is quite thick once chilled, don’t be tempted to spread the it out too much. It will fill the mold on its own as it bakes.

Bake for 12 to 15 minutes or until the cakes are puffed, golden and just set. The exact time will depend on the size and material of your molds. I used a non-stick metal pan and mine took 15 minutes.

While the cakes are baking, make the glaze. In a small mixing bowl stir together the remaining 3/4 cup powdered sugar, lemon juice, and enough water (about 1 tablespoon) to form smooth, syrupy glaze.

When the cakes are done. Remove the molds from the oven and tilt them out onto a cooling rack. The moment they’re cool enough to handle, but still warm, dip each cake in the glaze, turning them over to make sure they are completely coated. After dipping, return each one to the cooking rack, pretty side up, until the cakes are cool and the glaze has firmed up.

Garnish with flakes of unsweetened coconut drizzled with chocolate in an overlapping web-like pattern. Freeze them until firm and break into attractive pieces as garnish. Optional.