Coconut Orange Mini Cakes

These Coconut Orange Mini Cakes are soft, moist, and bursting with citrusy orange flavor, combined with the sweet, tropical taste of coconut. Topped with a light orange glaze and a sprinkle of shredded coconut, these bite-sized treats are perfect for brunch, afternoon tea, or any special occasion!

Why You’ll Love This Recipe

• Bright & Refreshing Flavor – The combination of coconut and fresh orange makes these cakes irresistible.
• Soft & Moist Texture – Made with coconut milk for extra richness.
• Mini & Elegant – Perfect for serving at tea parties, showers, or as a light dessert.
• Easy to Make – Simple ingredients and minimal prep time.
• Great for Any Occasion – Enjoy these as a snack, dessert, or breakfast treat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Cakes:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter (softened)
• Eggs
• Fresh orange zest
• Orange juice (freshly squeezed)
• Coconut milk (or whole milk)
• Vanilla extract
• Shredded coconut (sweetened or unsweetened)

For the Orange Glaze:

• Powdered sugar
• Fresh orange juice
• Orange zest
• Coconut extract (optional)

For Garnish (Optional):

• Toasted shredded coconut
• Orange slices or zest
• White chocolate drizzle

Directions

this recipe

Step 1: Preheat & Prep

1. Preheat Oven – Set to 350°F (175°C).
2. Prepare Mini Cake Pans – Grease a mini muffin tin or mini bundt pan.

Step 2: Make the Cake Batter

1. Whisk Dry Ingredients – In a bowl, mix flour, baking powder, and salt.
2. Cream Butter & Sugar – Beat softened butter and sugar until light and fluffy.
3. Add Eggs & Flavoring – Mix in eggs one at a time, then add orange zest, orange juice, and vanilla extract.
4. Combine Wet & Dry – Gradually add dry ingredients, alternating with coconut milk.
5. Fold in Shredded Coconut – Gently mix in shredded coconut for extra texture.

Step 3: Bake the Mini Cakes

1. Fill the Molds – Spoon batter into the prepared mini cake pan, filling each about ¾ full.
2. Bake – Bake for 12-15 minutes (for mini muffins) or 18-20 minutes (for mini bundt cakes), until a toothpick comes out clean.
3. Cool – Let cakes cool in the pan for 5 minutes, then transfer to a wire rack.

Step 4: Make the Orange Glaze

1. Mix Ingredients – Whisk powdered sugar, orange juice, and orange zest until smooth.
2. Drizzle Over Cakes – Once cakes are fully cooled, drizzle the glaze over the top.

Step 5: Garnish & Serve

1. Sprinkle Toasted Coconut – For extra crunch and flavor.
2. Decorate with Orange Zest – Adds a fresh, citrusy touch.
3. Serve & Enjoy!

Servings and Timing

• Servings: 12-16 mini cakes
• Prep Time: 15 minutes
• Bake Time: 15-20 minutes

Variations

• Chocolate Coconut Cakes – Add mini chocolate chips for a sweet twist.
• Nutty Crunch – Fold in chopped pecans or almonds.
• Lighter Version – Use Greek yogurt instead of butter for a healthier option.
• Coconut Rum Glaze – Add a splash of coconut rum for an adult-friendly treat.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze unglazed cakes for up to 2 months; thaw before glazing.
• Reheating: Warm in the microwave for 10 seconds if desired.

FAQs

Can I use coconut flour instead of all-purpose flour?

Yes, but use ¼ cup less and add an extra egg for moisture.

How do I make these dairy-free?

Use coconut oil instead of butter and full-fat coconut milk.

Can I use bottled orange juice?

Fresh orange juice gives the best flavor, but bottled works in a pinch.

How do I prevent the cakes from sticking?

Grease the pan well and dust with flour or use parchment liners.

Can I make these into regular cupcakes?

Yes! Bake for 18-20 minutes in a standard muffin tin.

What’s the best way to toast coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.

Can I make these ahead of time?

Yes! Bake and store them unglazed, then glaze before serving.

Can I use a loaf pan instead of mini cakes?

Yes! Bake in a 9×5-inch loaf pan for 40-45 minutes.

How do I make the glaze thicker?

Add more powdered sugar for a thicker consistency.

Can I add poppy seeds?

Yes! Poppy seeds add a nice crunch and pair well with citrus.

Conclusion

These Coconut Orange Mini Cakes are soft, citrusy, and packed with tropical flavors. Whether for brunch, afternoon tea, or a special dessert, they’re easy to make and absolutely delicious. Try them today for a refreshing and delightful treat!

Print