Short Description
Coconut Orange Mini Cakes are moist, flavorful treats infused with fresh orange zest and shredded coconut. These delightful mini cakes are topped with a light citrus glaze, making them perfect for brunch, dessert, or special occasions.
Why You’ll Love This Recipe
- Bursting with fresh orange flavor and coconut sweetness
- Moist, tender texture with a delightful crumb
- Easy to make and perfect for individual servings
- Great for brunch, afternoon tea, or a light dessert
- Can be made ahead and stored for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mini Cakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter, melted
- Eggs
- Fresh orange juice
- Orange zest
- Coconut milk
- Shredded coconut
- Vanilla extract
For the Citrus Glaze:
- Powdered sugar
- Fresh orange juice
- Orange zest
- Coconut extract (optional)
Directions
- Preheat oven to 350°F (175°C) and grease a mini cake or muffin pan.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk melted butter, eggs, orange juice, orange zest, coconut milk, shredded coconut, and vanilla extract.
- Make the batter: Gradually mix wet ingredients into dry ingredients, stirring until just combined.
- Fill the molds: Spoon the batter into the prepared mini cake pan, filling each cavity about ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let them sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk together powdered sugar, orange juice, zest, and coconut extract until smooth.
- Glaze the cakes: Drizzle the citrus glaze over the cooled cakes.
- Serve and enjoy!
Servings and Timing
- Servings: 12 mini cakes
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 35 minutes
Variations
- Nutty Crunch: Add chopped almonds or pecans to the batter for texture.
- Chocolate Twist: Drizzle with melted white or dark chocolate.
- Dairy-Free Option: Use coconut oil instead of butter and dairy-free milk.
- Spiced Flavor: Add a pinch of cinnamon or cardamom for extra warmth.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze unglazed cakes for up to 2 months; thaw and glaze before serving.
- Reheating: Warm briefly in the microwave if desired.
FAQs
Can I use a different citrus fruit instead of orange?
Yes! Lemon, lime, or even grapefruit would work well.
Can I make these mini cakes gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
How do I prevent the cakes from sticking to the pan?
Grease the pan well with butter or nonstick spray before adding the batter.
Can I make this recipe into a full-sized cake?
Yes, bake in a standard cake pan for 25-30 minutes and adjust as needed.
How can I make the glaze thicker?
Add more powdered sugar until the desired consistency is reached.
What other toppings can I use besides glaze?
Try toasted coconut, powdered sugar, or a dollop of whipped cream.
Can I make these ahead of time?
Yes, they taste great the next day! Store them properly for freshness.
Can I use canned coconut milk?
Yes, just be sure to shake the can well before using.
How do I make the cakes extra moist?
Do not overbake, and consider brushing with a light orange syrup.
Can I add coconut flakes on top for decoration?
Absolutely! Toasted coconut flakes make a great garnish.
Conclusion
Coconut Orange Mini Cakes are a bright, citrusy delight with a touch of coconut goodness. Whether for a special occasion or a casual treat, these moist and flavorful mini cakes are sure to impress. Serve them fresh, drizzle with glaze, and enjoy every bite!
PrintCoconut Orange Mini Cakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Orange Mini Cakes are soft, moist, and bursting with tropical citrus flavor! Made with fresh orange juice, zest, and coconut, they’re topped with a light orange glaze and shredded coconut. Perfect for afternoon tea, brunch, or a refreshing dessert!
Ingredients
Ingredients
For the Mini Cakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) coconut milk
- 1/4 cup (60ml) fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup (40g) shredded coconut
For the Orange Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) fresh orange juice
- 1/2 teaspoon orange zest
For Topping:
- 1/4 cup (20g) toasted shredded coconut
- Orange zest (optional)
Instructions
Make the Mini Cakes:
- Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin pan or mini cake molds.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in coconut milk, orange juice, orange zest, and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined. Fold in shredded coconut.
- Spoon batter into the prepared mini cake molds, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Orange Glaze:
- In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled mini cakes.
Garnish and Serve:
- Sprinkle with toasted shredded coconut and extra orange zest if desired.
Notes
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- For extra coconut flavor, substitute coconut extract for vanilla.
- Toasting the coconut for topping adds a richer, nuttier flavor!
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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