Description
These Mini Lemon Coconut Loaf Cakes are delightful individual-sized cakes bursting with fresh lemon flavor and shredded coconut. Perfectly moist and tender, with a hint of tanginess from Greek yogurt and lemon juice, they make an ideal spring dessert or a charming treat for afternoon tea.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C). Grease a mini loaf pan or line it with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, shredded sweetened coconut, baking powder, baking soda, and salt to evenly distribute all the dry components.
- Cream Butter and Sugar. In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for your batter.
- Add Eggs. Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure a well-emulsified batter.
- Combine Wet Ingredients. Stir in plain Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until fully combined, enhancing the batter with moisture and citrus flavor.
- Incorporate Dry Ingredients. Gradually add the dry mixture to the wet mixture, stirring just until combined to avoid overmixing which can lead to tough loaves.
- Fill Mini Loaf Pans. Divide the batter evenly among the mini loaf cavities, filling each about three-quarters full to allow room for rising.
- Bake. Place the pans in the oven and bake for 22 to 26 minutes or until a toothpick inserted in the center of a loaf comes out clean, indicating they are fully cooked.
- Cool and Remove. Let the loaves cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving or glazing.
Notes
- For extra flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice once the loaves are fully cooled.
- To enhance the coconut flavor, consider toasting the shredded coconut lightly before adding to the batter.
- Store the mini loaves in an airtight container at room temperature for up to 3 days.
- The loaves can be frozen for longer storage; wrap individually to preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
