Coconut Rum Seashell Cake Bites

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

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.