Mini Samoa Bundt Cakes for #SundaySupper
 
 
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Ingredients
  • 1 brownie mix (and ingredients required to mix it)
  • 1-2 cups shredded sweetened coconut
  • 4 tablespoons caramel sauce (approx)
Instructions
  1. Prepare brownie mix according to package instructions and bake in mini bundt pan coated with nonstick cooking spray. Allow brownies to cool, then gently remove from the pan and set aside.
  2. Meanwhile, heat a large nonstick skillet over medium low heat and sprinkle a thin layer of coconut on the bottom. Stir occasionally to keep coconut from burning. After about 5 minutes or so, the coconut will start to toast/turn a golden brown hue. Make sure to keep gently stirring the coconut, and remove pan from heat once the shreds have reached the desired color. Set aside until you are ready to serve the bundts.
  3. To serve, place a bundt on a plate and drizzle the top generously with caramel sauce. Sprinkle the toasted coconut on top, and then add a final drizzle of caramel on top to help set it in place. You can serve these warm or at room temperature...add a scoop of ice cream on the side to add extra deliciousness - enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/mini-samoa-bundt-cakes/