Mini Chocolate and Coconut Bundt Cakes

Makes 12
Preparation Time: 20 minutes
Cooking Time: 25 minutes (plus cooling)

Ingredients
1 2/3 cups plain flour
2 teaspoons baking flour
1/3 cup dutch processed cocoa powder
60g butter, softened
1 cup brown sugar
2 teaspoons vanilla extract
2 eggs
400ml can coconut milk
200g dark chocolate, chopped

Method
Preheat oven to 180/160c fan-forced. Grease a Pyrex Platinum 12 cup Mini Bundt pan.
Combine flour, baking powder and cocoa in a large bowl.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well between each addition. Fold in flour mixture and 1 cup coconut milk, in batches.
Divide among prepared holes. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool in pan to 5 minutes. Transfer to a wire rack to cool.
Place remaining coconut milk and dark chocolate in Pyrex mixing bowl. Microwave on HIGH (100%) for 90 seconds, stirring every 30 seconds, or until smooth. Drizzle cakes with sauce. Serve.

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