Description
These Mini Lemon Coconut Loaf Cakes are a delightful treat, combining the zesty freshness of lemon with the tropical sweetness of coconut. Perfect for any occasion, these mini loaves are moist, tender, and bursting with flavor.
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened shredded coconut
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- Optional Glaze: ½ cup powdered sugar + 1–2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line 4 mini loaf pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, lemon zest, lemon juice, and vanilla extract.
- Add Yogurt: Stir in Greek yogurt until smooth.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing just until combined. Divide batter among mini loaf pans.
- Bake: Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Glaze: Cool in pans for 10 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
- These mini loaves freeze well and are great for gifting.
- For extra coconut flavor, toast the coconut before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
