Zesty Mini Lemon Coconut Loaf (Print-Friendly Recipe)
Vibrant mini lemon coconut loaf cakes with fresh zest and tropical sweetness, perfect for springtime treats.
# Ingredients List:
→ Cake Batter
01 -
120 ml canola or vegetable oil (substitute melted coconut oil for enhanced coconut flavor)
02 -
200 g granulated sugar
03 -
2 tablespoons lemon zest (fresh)
04 -
60 ml lemon juice (fresh)
05 -
2 large eggs
06 -
1 teaspoon lemon extract (optional: can replace with additional lemon zest or juice)
07 -
1 teaspoon vanilla extract (optional)
08 -
120 g all-purpose flour (can substitute with gluten-free flour blend)
09 -
1 teaspoon baking powder (fresh)
10 -
1/4 teaspoon salt
11 -
100 g sweetened shredded coconut (optional substitute: finely ground almonds)
→ Lemon Glaze
12 -
120 g confectioner’s sugar
13 -
30 ml lemon juice (fresh)
14 -
15 ml coconut oil
15 -
15 ml water (optional, for thinning)
# How to Make It:
01 -
Preheat oven to 175°C (350°F) and grease eight mini loaf tins thoroughly.
02 -
In a large mixing bowl, whisk together oil, granulated sugar, lemon zest, lemon juice, eggs, lemon extract, and vanilla extract until smooth and creamy.
03 -
Sift together flour, baking powder, and salt, then gently fold into the wet mixture until just combined.
04 -
Gently fold shredded coconut into the batter ensuring even distribution without overmixing.
05 -
Spoon batter into prepared tins, filling each approximately 75% full, then bake for 17 to 20 minutes or until a toothpick inserted comes out clean and tops spring back when lightly pressed.
06 -
Allow cakes to cool briefly in tins before running a knife around edges and transferring to a wire rack to cool completely.
07 -
Whisk confectioner’s sugar, lemon juice, coconut oil, and optional water until smooth and pourable.
08 -
Drizzle glaze over cooled mini loaves and sprinkle with toasted coconut flakes immediately.
# Extra Information:
01 -
Use room temperature ingredients for improved mixing and texture. Monitor coconut closely while toasting to prevent burning.