You bake the cakes in oven-safe teacups for this dessert. Then frost with pastel frosting and top with coconut. Too cute!
1. Preheat the oven to 350 degrees F. Butter and flour inside of eight oven-safe teacups; place on a baking tray. Cream the butter and sugar until fluffy. Add eggs, one at a time, while you continue to stir. Add vanilla, white chocolate, flour, baking powder, and milk; stir after each.
2. Divide batter evenly among the teacups until about 2/3 full. Bake until tops spring back when you touch them, about 20 minutes; cool on a wire rack. Meanwhile, divide frosting into four 1/2-cup portions. Add food coloring, one drop at a time, to create pastel shades. Frost cakes and sprinkle with coconut flakes. Makes 8.