Mini Lemon Coconut Loaf Cakes Recipe
These Mini Lemon Coconut Loaf Cakes are a delightful treat with a perfect balance of citrusy lemon and sweet coconut flavors. Easy to make and perfect for gifting or enjoying as a small dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 mini loaves 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Additional:
- 1/2 cup shredded sweetened coconut
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F. Grease and flour 6 mini loaf pans.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate large bowl, cream softened butter and sugar. Beat in eggs, vanilla extract, lemon zest, and lemon juice.
- Combine Ingredients: Alternately add the dry ingredients and coconut milk to the wet mixture, folding in shredded coconut.
- Bake: Divide batter into prepared pans. Bake for 25–30 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pans for 10 minutes, then transfer to wire racks. Dust with powdered sugar before serving if desired.
Notes
- Use fresh lemon zest for the best citrus flavor.
- These mini loaves make perfect gifts or party treats.
- For extra moisture, brush the tops with lemon syrup after baking.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
