Description
These Mini Lemon Coconut Loaf Cakes are delightfully moist and tender, bursting with bright lemon flavor and a tropical hint of coconut. Perfectly sized for individual servings, they are topped with a tangy lemon glaze and optional toasted coconut for an extra crunch. Ideal for a refreshing dessert or a sweet snack, these mini loaves bake quickly and freeze well.
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
- 2 tablespoons toasted coconut, for garnish (optional)
Instructions
- Prepare pans and oven: Preheat the oven to 350°F (175°C). Grease and lightly flour 4 mini loaf pans or line them with parchment paper to ensure easy removal of the cakes.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, this helps create a tender cake texture.
- Add eggs and flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
- Combine wet and dry ingredients: Add the dry ingredient mixture in two batches, alternating with the sour cream. Begin and end with the dry ingredients. Mix each addition just until combined to prevent overmixing which can make the batter tough.
- Fold in coconut: Gently fold in the sweetened shredded coconut with a spatula, dispersing it evenly throughout the batter.
- Fill and bake: Divide the batter evenly among the prepared mini loaf pans, smoothing the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool loaves: Remove the pans from the oven and allow the loaf cakes to cool for 10 minutes in the pans. Then transfer them to a wire rack to cool completely before glazing.
- Prepare glaze and garnish: In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth and pourable. Drizzle this glaze evenly over the cooled mini loaves. Sprinkle with toasted coconut for an extra crunch and coconut aroma if desired.
Notes
- For a more intense coconut flavor, substitute coconut milk for regular milk in the lemon glaze.
- Avoid overmixing the batter after adding the flour to keep the cake texture tender and moist.
- These mini lemon coconut loaves freeze well when wrapped tightly in plastic wrap and stored in an airtight container for up to 2 months.
