Description
These Mini Lemon Coconut Loaf Cakes are a delightful treat with a perfect balance of citrusy lemon and tropical coconut flavors. Moist and tender, these miniature cakes are ideal for a sweet indulgence or a lovely gift.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsweetened shredded coconut
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a mini loaf pan.
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, salt, and shredded coconut.
- Prepare Wet Mixture: In a separate bowl, whisk sugar, yogurt, oil, lemon juice, lemon zest, egg, and vanilla until smooth.
- Combine Ingredients: Gradually mix dry ingredients into the wet mixture, then add milk and stir until smooth.
- Bake: Divide batter into mini loaf cavities and bake for 20–25 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cakes cool in the pan before transferring to a wire rack to cool completely.
Notes
- Drizzle with a lemon glaze for added sweetness.
- Use sweetened shredded coconut for a more intense coconut flavor.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 230
- Sugar: 15g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
