Mini Coconut Bundt Cakes

*adapted from a recipe from Epicurious

More pics of these darling, delicious cakes

Ingredients:
3 cups cake flour
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups canned unsweetened coconut milk
2 cups sweetened flaked coconut
1 3/4 cups powdered sugar
2 ounces semi-sweet chocolate, melted
Additional sweetened flaked coconut

Instructions:
1. Preheat oven to 350°F. Generously butter mini bundt pan and dust with flour.
2. Stir 3 cups cake flour and salt in medium bowl to blend.
3. Beat butter in bowl of stand-up mixer until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts.
4. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut.
5. Transfer batter to prepared pan; smooth tops.
6. Bake cakes until top is golden brown and tester inserted near center comes out clean, about 30 minutes (if making a full-sized bundt pan, cook for approximately 1 hour). Cool cakes in pan 5 minutes. Turn cakes out onto rack; cool completely. This recipe will make 12 individual mini-bundt cakes.
7. Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over half of the cakes and top with additional coconut. Blend the remainder of the coconut milk into the melted chocolate and pour over the other half of the cakes, topping with additional coconut.