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–+ servings

Mini Lemon Coconut Loaf Cakes

Small, moist loaf cakes infused with bright lemon zest and juice, mixed with sweetened shredded coconut, and finished with a simple, tangy lemon glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Cakes, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cakes:
  • All-purpose flour: 2 cups
  • Granulated sugar: 1 cup
  • Baking powder: 1 teaspoon
  • Baking soda: 1/2 teaspoon
  • Salt: 1/4 teaspoon
  • Unsalted butter softened: 1/2 cup
  • Large eggs: 2
  • Buttermilk: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Lemon zest: 1 tablespoon
  • Fresh lemon juice: 1/4 cup
  • Shredded sweetened coconut: 1 cup
  • For the Glaze:
  • Powdered sugar: 1 cup
  • Fresh lemon juice: 2 tablespoons

Equipment

  • Mini Loaf Pan (or 9x5 inch loaf pan for one large cake)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric Mixer (handheld or stand)
  • Whisk
  • Wire Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a mini loaf pan (or line with parchment paper).
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt.
  3. Cream Butter and Eggs: In a separate bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Add Wet Ingredients: Stir in the buttermilk, vanilla extract, lemon zest, and 1/4 cup lemon juice until combined.
  5. Finish Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Add Coconut: Gently fold in the shredded coconut.
  7. Bake Cakes: Divide the batter evenly among the mini loaf pan compartments, filling each about 2/3 full.
  8. Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  10. Make Glaze: Whisk together the powdered sugar and 2 tablespoons lemon juice until smooth.
  11. Finish: Drizzle the glaze evenly over the cooled mini loaf cakes.

Notes

Flavor Boost: Consider adding a teaspoon of lemon extract to the batter for an extra burst of lemon flavor.
Texture Swap: You can substitute the shredded coconut with chopped nuts (like pecans or walnuts) for a different texture.
Buttermilk Substitute: If you don't have buttermilk, mix 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes.
Glaze Tip: Add the lemon juice for the glaze slowly; you may need less than 2 tablespoons depending on the desired thickness.

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