The mini coconut and lemon loaf cakes are delicious, soft treats “fragranced with summer” perfect for breakfast or a snack. They are quick to prepare and are tasty, indulgent, and wholesome. And let’s face it, single servings are so convenient: no slicing required and they are practical if you need to take a snack with you out of the house. Plus, with single servings, there’s no risk of messing up the baking. The mini coconut and lemon loaf cakes are very easy: guaranteed results!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 mini loaf cakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/3 cup rice oil (or another seed oil of your choice)
- 3 tbsp lemon juice
- 1 lemon (grated zest)
- 2/3 cup milk
- 3/4 cup sugar
- 2/3 cup shredded coconut
- 1 2/3 cup all-purpose flour
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mini loaf cake pan
- 1 Cake tester
- 1 Cooling rack
Steps
In the mixer’s bowl, beat the eggs with the sugar, then add the lemon juice and zest, milk, and rice oil or other seed oil of choice, and mix well to combine the ingredients. Add the flour, shredded coconut, and baking powder. After obtaining a homogeneous mixture, pour it into a greased and floured loaf cake pan or sprayed with appropriate release spray. Bake in a preheated oven at 356°F (180°C) for about 30 minutes. Always do the skewer test to check the doneness. Let the loaf cakes cool on a rack before serving and optionally sprinkle with powdered sugar.
Notes
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