Description
These Coconut Lime Mini Loaf Cakes are moist, flavorful, and infused with the tropical taste of coconut and the bright zest of lime. Perfect for a breakfast treat, snack, or dessert, these mini cakes combine a tender crumb with a delightful citrus glaze for an irresistible bite-sized indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/4 cup sour cream or plain Greek yogurt
- Zest of 2 limes
Add-ins
- 1 cup shredded sweetened coconut
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lime juice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease six mini loaf pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
- Add Eggs and Flavorings: Beat in the eggs one at a time to maintain emulsification. Then stir in the vanilla extract, lime zest, coconut milk, and sour cream or Greek yogurt until the batter is smoothly combined.
- Fold in Coconut and Dry Ingredients: Gently fold the shredded sweetened coconut into the wet mixture. Then carefully fold in the dry ingredients until just incorporated, avoiding overmixing to keep the cakes tender.
- Fill Pans and Bake: Divide the batter evenly among the prepared mini loaf pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center emerges clean.
- Cool Cakes: Allow the mini loaves to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and fresh lime juice until smooth to create a tangy glaze.
- Glaze and Serve: Drizzle the glaze over the cooled mini loaves evenly and allow it to set slightly before serving.
Notes
- For an enhanced coconut flavor, lightly toast the shredded coconut in a dry skillet before folding it into the batter.
- Store the mini loaf cakes in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Adjust the amount of lime juice in the glaze to achieve your preferred balance of tartness and sweetness.
