Recipes

Free Shipping on orders over $50 (See Shipping Info)

20% off any order over $150

Seashell Bites, baked cookies

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Seashell Bites Pan

Seashell Bites Pan

SEE PRODUCT

Coconut Rum Seashell Cake Bites

5 based on 2 reviews

PREP: 30 MINUTES

COOK: 12 MINUTES

SERVINGS: 38 - 40 SERVINGS

PRINT RECIPE

Bake these seaworthy coconut rum bites to celebrate summer! These adorable seashell cake bites are packed with coconut and rum flavor, topped with a sweet pineapple rum glaze. The perfect tropical mini treat.

Ingredients

Cake Bites:

  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup sweetened coconut
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp table salt
  • 1/3 cup granulated sugar
  • 2 Tbsp brown sugar
  • 1/3 cup coconut milk
  • 1 egg, at room temperature
  • 1 Tbsp rum (or rum extract)
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract

Glaze:

  • 1 cup confectioners’ sugar
  • 2 Tbsp plus 1 tsp pineapple juice concentrate
  • 1 tsp rum

Directions

Preheat oven to 350°F. Prepare Seashell Bites Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan. Melt butter and set aside to cool. Spread coconut evenly on a small, rimmed cookie sheet and bake 3 to 5 minutes at 350°F, stirring once or twice, until coconut is golden brown and toasted. Cool slightly in pan and then break into smaller pieces using the backend of a wooden spoon.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Whisk in cooled coconut. In the bowl of a stand mixer using the paddle attachment, beat the melted butter and sugars until combined. Add coconut milk and egg and mix until combined. Add extracts and rum and combine. Add the flour mixture, half at a time, mixing between additions and scraping down sides of bowl as necessary. Scoop batter into cavities of pan until slightly more than half full. Spread batter into corners of cavities with a small spatula. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake 10- 12 minutes or until edges are slightly golden and cakes are firm to touch. Cool in pan for 5 minutes then invert onto cooling rack to cool completely. Clean pan, prepare with baking spray and repeat with remaining batter.

For glaze: Combine confectioners’ sugar, pineapple juice concentrate and rum until smooth. When Seashell bites are cooled, dip each cakes about halfway into glaze and place on rack over a baking sheet, glaze side up. Makes about 38- 40 Seashell bites.

Read Recipe Reviews

    So good! I made this recipe exactly as written, with one exception: I used coconut emulsion rather than extract because that is what I had on hand. The emulsion helps to hold the coconut flavour after baking. I used a scant amount of what the recipe calls for so it wouldn’t overpower. The coconut flakes took less than 5 minutes to toast so I recommend watching them closely. I piped my batter and used a toothpick to move it around in the crevices of each cavity before I finished filling them a little over halfway as directed. I checked them at 8 minutes and baked them for a total of 10 minutes.

    Like a Key West Breeze these tasty and delicate tea cakes are a flight above the average. Tasty toasted coconut paired with rum…had to make the recipe twice in two days to satisfy the surprised adults!

Write a Review

Write a Review

Your email address will not be published.

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
Seashell Bites Pan

Seashell Bites Pan

SEE PRODUCT