Description
These Mini Lemon Coconut Loaf Cakes are a delightful treat, combining the zesty flavor of lemon with the tropical essence of coconut. Perfect for a sweet snack or dessert.
Ingredients
Scale
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
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Optional glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice, 1 tablespoon shredded coconut for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease or line a mini loaf pan.
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, then mix in yogurt, milk, lemon juice, lemon zest, and vanilla until smooth.
- Combine and Bake: Gradually stir in dry ingredients, fold in coconut, divide batter among loaf cavities, and bake for 22–26 minutes.
- Cool and Glaze: Let cool, then drizzle with optional glaze and sprinkle with coconut.
Notes
- You can use unsweetened shredded coconut for a less sweet version.
- These cakes freeze well—wrap individually and freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 310
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
