Mini Lemon Coconut Loaf Cakes
It's about time. Mini (lemon coconut) loaf cakes finally make their grand debut on the blog.
While I have a slightly unhealthy obsession with miniature things, I was hesitant about posting mini loaf cakes on the blog, because I'm not sure that a mini loaf cake tin is something that a majority of people have on hand.
But I finally caved. Because mini loaf cakes are just too cute. And because they transform any ordinary cake recipe into more adorable, fancy, lovely, individual dessert cakes. So I had to. And really, for less than $10, you can get your very own mini loaf pan if you're inclined to make this (and countless other) mini loaf cake recipes.
So, let's discuss these individual lemon coconut loaf cakes.
I'm a big fan of lemon cakes and cookies. In fact, I've already posted a lemon loaf cake recipe on the blog. And while that soft and moist lemon loaf cake is perfect and delicious, it's dairy. And I wanted to create a lemon cake recipe that was completely dairy-free. With an extra kick of flavor - coconut.
These mini lemon loaf cakes, just like the original lemon loaf, are soft and tender and crumbly and moist. The loaves are light and cheery and full of that bright, tangy lemon flavor. And they're doused in an equally bright and tangy lemon glaze.
I'm talking lemon flavor, to the MAX: lemon zest + fresh lemon juice + lemon extract. All three. In one cake. Because, like they say, you can never have too much of a good thing.
Truthfully, if you don't want to Amazon Prime (yes, I just made it a verb) that loaf pan, you can bake this lemon cake recipe in a regular sized loaf pan or even a 9" round pan. I would just suggest adding a few tablespoons more oil to the recipe, because the larger a cake is, the more oil it tends to need for the right amount of fluffiness and moisture.
But now let's get to the coconut.
Besides for the lemon flavor, there's just the right amount of sweetened, shredded coconut added to this cake batter. The shredded coconut adds the extra sweetness the cakes need, as well as that awesome tropical, coconut flavor. Which, if you're a fan of coconut, you'll be quite thrilled about.
BTW, we're nearing the end of March. Spring officially started two days ago. Let me repeat: it's spring!!
And lemon and coconut make me think of spring and sun and warmer weather and piña coladas. Even though piña coladas don't have any lemon in them. But they have coconut. And pineapple juice, which is comparative to lemon juice, right?
So yeah. These mini lemon coconut loaf cakes are very appropriate for the current season. And they make the prettiest desserts. And gifts, when wrapped with a piece of twine and placed in a cute box or basket. Especially with that glossy lemon glaze and those glorious, toasted coconut shards sprinkled on top.
mini lemon coconut loaf cakes
Yield: 8-9 mini loaf cakes
2/3 cup canola or vegetable oil
2/3 cup granulated sugar
Zest and juice of 1 lemon
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 1/2 cups packed flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup loosely packed sweetened, shredded coconut
1 cup confectioner’s sugar
2 tablespoons lemon juice
1 tablespoon oil
1 tablespoon water, if needed for thinning
- Coconut flakes, toasted*
Preheat oven to 350 F. Grease 8 mini loaf tins well.
In a large bowl, whisk together the oil, sugar, lemon zest and juice, eggs, and extracts until smooth.
Mix in flour, baking powder, and salt until just combined. Mix in coconut last.
Using a large ice cream scoop, divide batter into prepared loaf tins evenly and bake for 17-20 minutes, or until cakes spring back when touched and a toothpick inserted into the center of one comes out clean.
Let loaves cool in tins for a few minutes before running a knife along edges of cakes to release them from their molds. Let cool completely.
Lemon Glaze: Whisk together glaze ingredients in a small bowl and pour over the centers of the cooled cakes, allowing glaze to spread and trickle down the sides of the cakes. Sprinkle with toasted coconut flakes before glaze sets.
*Note: to toast coconut flakes, spread a large handful out onto a lined baking sheet and bake in oven for 8-10 minutes on 350 F, or until golden brown.