mangia mondays 22: coconut rum butter cakes

howdy, partners!

welcome to

a food-centric blog hop i co-host each week with the always incredible

lisa from shine your light.

this week i'm sharing:

coconut rum butter cakes

melted butter & flour for pans

1/3 C buttermilk

1 TBS coconut rum

1 C all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 TBS butter

1/2 C sugar

2 large eggs, at room temperature

coconut rum sauce {recipe follows}

toasted coconut, fresh raspberries, powdered sugar {for garnish}

1. preheat oven to 325 f. brush the bottoms of 12 miniature bundt pans {or in my case, mini-doughnut pans! :)} with melted butter & dust with flour.

2. combine buttermilk & coconut rum. in a small bowl, stir the flour, baking powder, baking soda, & salt together; sift & set aside. in a medium mixing bowl, cream butter & sugar; beat in eggs until light & fluffy. stir in the buttermilk mixture, then the flour mixture until batter is smooth.

3. divide batter between the cups. bake for 20-30 minutes or until cakes feel firm when touched. prepare the coconut rum sauce while the cakes are baking.

coconut rum sauce:

1/2 C sugar

1/2 C water

1 TBS butter

4 TBS coconut rum

4. for the coconut rum sauce, combine sugar, water, & butter over medium-high heat. bring to a boil. remove from heat. stir in rum.

5. while cakes are still warm, pierce several times with bamboo skewers or a fork, & drench with half of the hot sauce. remove from pans after cakes have cooled & spoon remaining sauce over cakes.

6. before serving, garnish with toasted coconut, fresh raspberries, or lightly dust with powdered sugar.

these cakes are bite-sized,

super moist,

& deee-licious!

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until next time,

dowlings, out!