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Coconut Pecan Tea Cakes | Can't Stay Out of the Kitchen | these adorable #TeaCakes are perfect for family get-togethers or #holiday #baking. If you enjoy #coconut and #pecans these miniature #Bundt #cakes will cure every sweet tooth craving. #cake #dessert #HolidayDessert #CoconutDessert #CoconutPecanTeaCakes

Coconut Pecan Tea Cakes

Teresa Ambra
Coconut Pecan Tea Cakes are sensational. These lovely miniature Bundt cakes start with a boxed cake mix and vanilla pudding mix. Adding coconut pecan frosting to the batter puts this dessert over the top. The coconut glaze also adds delightful flavor. These are fantastic for special occasions or holiday baking and parties. They'll cure every sweet tooth craving too.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 22
Calories 204 kcal

Equipment

  • 1 20-tin miniature bundt pan
  • 2 large mixing bowls
  • 1 electric mixer
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks
  • 1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

TEA CAKES:

  • 1 box butter recipe yellow cake mix
  • 5.1 oz. box vanilla pudding mix
  • 1 cup half-and-half
  • 3 large eggs
  • 1/3 cup butter softened (or melted)
  • 1 can coconut pecan frosting

COCONUT ICING:

  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 to 3 tbsp. water or 2% milk

Instructions
 

TEA CAKES:

  • Combine cake mix, vanilla pudding mix, half-and-half, eggs and butter.
  • Add and of coconut-pecan frosting and stir well to combine.
  • Spoon cake batter into greased and floured miniature 20-tin miniature Bundt pan - each about two-thirds full.
  • Bake at 350° degrees about 20 minutes, or until toothpick inserted in the center of one of the cakes comes out clean.
  • Cool completely before transferring cakes to a wire rack and adding icing.
  • Drizzle with powdered sugar icing.

COCONUT ICING:

  • Whisk ingredients together adding only enough water to make a very thick icing.
  • Drizzle icing over cooled miniature Bundt cakes.

Notes

NOTE: Rotate Bundt pans on oven shelf racks half-way through baking time, if baking more than one rack of miniature Bundt pans at a time.
 
NOTE: You can also spoon the icing into a ziplock bag without the bottom. Snip off a corner and pipe icing over top of cooled Tea Cakes.
 
NOTE: I purchased the 20-tin miniature Bundt pans at Jo-Ann Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 204kcalCarbohydrates: 37gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 252mgPotassium: 38mgFiber: 0.3gSugar: 27gVitamin A: 162IUVitamin C: 0.1mgCalcium: 67mgIron: 1mg
Keyword cake, coconut, coconut pecan tea cakes, dessert, holiday dessert, pecans, tea cakes
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