Mini Coconut-Chocolate Cakes

Very simple. It's really a bundt cake recipe, we decided to put the batter in to small tart molds, instead of 1 large bundt mold. It's up to you, but the mini cakes are perfect for serving when friends come over, or for parties.
The cakes are perfectly moist and have a nice balance of coconut and chocolate flavor. They are soaked with coconut rum after baking, topped with a coconut milk glaze and toasted coconut flakes. Tasty and pretty without a lot of effort.

Grease any mold you decide to use. These shown were baked in a heart mold.
In a large mixing bowl add:
1 stick of soft unsalted butter
3/4C sugar
1t vanilla extract
1t coconut extract. Cream with a mixer until smooth and lighter in color. Then add:
3 large eggs. One at a time until combined.
Add 1 can of coconut milk, take 1/8-1/4C aside in to another bowl, this will be used for the glaze after baking.
Mix well, then add:
1 1/4C all purpose flour,
1/2t salt
2t baking powder and mix until combined and smooth.
Now fold in:
1/4C bittersweet chocolate chips, regular size, or the mini morsels and
1/2C toasted coconut flakes (you will have to toast them in the oven spread out on a baking sheet for about 6 minutes at 350F. Check as they brown quickly. Toast about 2 cups, since you will need some to decorate with later).
Fold in, then fill your mold 3/4 full. Bake for about 15 minutes, depending on your mold, test with a wooden skewer.

Cool slightly, then take out of the molds and place on to a cooling rack. Cool fully.
With a pastry brush, dip the brush in to coconut rum, and dab the cakes.

Coconut milk glaze:

Put the 1/8C of coconut milk in to a bowl,
add 1C powdered sugar and 1t coconut extract. Whisk well till smooth. If it is too runny for your liking add a little more powdered sugar until it is thick enough. It is pretty sweet, so we prefer it runny.

Glaze the cakes with a pastry brush, then sprinkle the toasted coconut on top and serve.