Description
Delightful coconut orange mini cakes blend tropical sweetness with citrus brightness in each delectable bite. Compact desserts promise sunshine-inspired flavors that transport palates to Mediterranean coastal kitchens.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup shredded coconut (unsweetened or sweetened)
- ½ cup fresh orange juice
- ½ cup coconut milk (or regular milk)
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup powdered sugar
Flavoring and Garnish Ingredients:
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
- Toasted coconut flakes
- Extra orange zest
- Candied orange slices (optional)
Instructions
- Warm the oven to 350F (175C), ensuring a consistent temperature for even baking.
- Thoroughly coat the mini bundt pan, muffin tin, or mini cake molds with a light layer of butter or non-stick cooking spray to prevent sticking.
- Sift together the dry ingredients, creating a smooth and uniform flour mixture that will contribute to a delicate cake texture.
- In a separate large mixing bowl, cream the butter and sugar until the mixture becomes light, fluffy, and pale, incorporating air for a softer crumb.
- Gradually introduce eggs into the butter mixture, mixing thoroughly after each addition to maintain a smooth, homogeneous consistency.
- Fold in the orange zest and extract, allowing the citrus essence to distribute evenly throughout the batter and infuse a bright, aromatic flavor.
- Carefully incorporate the dry ingredients into the wet mixture, stirring gently to avoid overmixing and preserve the cake’s tender structure.
- Fold the shredded coconut into the batter, ensuring an even distribution of the tropical ingredient throughout the cake mixture.
- Divide the batter evenly among the prepared pan cavities, filling each about two-thirds full to allow room for rising during baking.
- Place the pan in the preheated oven and bake until the mini cakes turn golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cakes to cool in the pan for several minutes before carefully transferring to a wire rack.
- Once completely cooled, dust with powdered sugar or drizzle with a light orange glaze for an additional layer of sweetness and decoration.
Notes
- Toast the coconut beforehand to enhance its nutty flavor and create a more intense, golden-brown profile in the mini cakes.
- Zest the orange before juicing to maximize the citrus essence and prevent waste of the fruit’s flavorful outer layer.
- Use room temperature ingredients like eggs and butter to ensure smoother batter mixing and more even cake texture.
- Sift the dry ingredients to eliminate lumps and create a lighter, more delicate cake crumb that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 16 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg