Description
These Mini Lemon Coconut Loaf Cakes are delightful single-serving treats bursting with bright lemon flavor and tropical shredded coconut. Moist and tender, they feature a luscious lemon glaze and optional toasted coconut garnish, perfect for citrus lovers seeking a charming homemade dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup sweetened shredded coconut
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 tablespoon lemon juice
Optional Garnish
- 2 tablespoons toasted coconut
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and lightly flour 4 mini loaf pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which helps create a tender crumb.
- Add eggs and flavorings: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to fully incorporate. Then stir in the lemon zest, fresh lemon juice, and vanilla extract for bright, fragrant flavor.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients in two parts, alternating with the sour cream. Mix gently just until combined after each addition; avoid overmixing to keep the loaves tender.
- Fold in coconut: Carefully fold in the shredded sweetened coconut to distribute it evenly without deflating the batter.
- Fill pans and bake: Divide the batter evenly among the prepared mini loaf pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaves: Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare and apply glaze: In a small bowl, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed to reach drizzle consistency), and lemon juice until smooth. Drizzle the glaze over the cooled mini loaves.
- Optional garnish and serve: Sprinkle the lemon-glazed loaves with toasted coconut if desired for extra texture and coconut flavor. Serve and enjoy your delicious mini lemon coconut cakes!
Notes
- For a richer coconut flavor, substitute the milk in the glaze with coconut milk.
- Avoid overmixing the batter to maintain a soft and tender crumb in the cakes.
- These mini loaves freeze very well when wrapped tightly and stored in an airtight container for up to 2 months.
