Mini Lemon Coconut Loaf (Printer-Friendly)
Moist mini loaves featuring vibrant lemon and shredded coconut for a delightful treat.
# The Ingredients You'll Need:
→ Loaf Cakes
01 -
1/2 cup Canola or Vegetable Oil (substitute with melted coconut oil for enhanced coconut flavor)
02 -
1 cup Granulated Sugar (coconut sugar can be used as an alternative)
03 -
Zest and juice of 1 lemon
04 -
3 Eggs (flax eggs for vegan substitution)
05 -
1 tsp Lemon Extract (optional substitute: additional lemon zest)
06 -
1 tsp Vanilla Extract (optional substitute: almond extract)
07 -
1.5 cups All-Purpose Flour (gluten-free flour blend alternative)
08 -
2 tsp Baking Powder (ensure freshness)
09 -
1/4 tsp Salt (omit if using salted butter or oil)
10 -
3/4 cup Sweetened Shredded Coconut (unsweetened version for less sweetness)
→ Lemon Glaze
11 -
1 cup Confectioner's Sugar
12 -
2 tbsp Lemon Juice
13 -
1 tbsp Neutral Oil
14 -
1 tbsp Water (optional, only if glaze consistency is too thick)
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F and grease mini loaf tins thoroughly to ensure easy cake release.
02 -
In a large mixing bowl, whisk the oil, granulated sugar, lemon zest and juice, eggs, lemon extract, and vanilla extract until smooth and creamy.
03 -
Gently fold the all-purpose flour, baking powder, and salt into the wet ingredients until just combined, avoiding overmixing.
04 -
Carefully fold in the sweetened shredded coconut to distribute evenly throughout the batter.
05 -
Using a large ice cream scoop, evenly divide the batter into the prepared mini loaf tins.
06 -
Bake the mini loaf cakes for 17 to 20 minutes or until a toothpick inserted into the center comes out clean.
07 -
Allow the cakes to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
08 -
Whisk together confectioner’s sugar, lemon juice, and oil until smooth; add water if glaze is too thick.
09 -
Once cooled, drizzle the lemon glaze over the cakes and optionally finish with toasted coconut flakes.
# Extra Tips:
01 -
Store cakes in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze tightly wrapped for up to 3 months.