Description
Deliciously moist Coconut Lime Mini Loaf Cakes that bring a tropical delight to your dessert table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded sweetened coconut
- Zest of 1 lime
- Juice of 1 lime
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour four mini loaf pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, coconut milk, lime zest, and lime juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter evenly among the prepared mini loaf pans, filling each about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the mini loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of flavor, drizzle a simple lime glaze made from powdered sugar and lime juice over the cooled cakes.
- For a tropical twist, substitute the shredded coconut with chopped macadamia nuts or add a handful of dried pineapple pieces to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini loaf
- Calories: 280
- Sugar: 35g
- Sodium: Not specified
- Fat: 12g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 35g
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified