Description
These Coconut Orange Mini Cakes are soft, moist, and bursting with citrus flavor! Made with fresh orange zest, coconut flakes, and a light glaze, these mini cakes are perfect for tea time, brunch, or a special dessert.
Ingredients
Units
Scale
For the Cakes:
- 1 1/4 cups all-purpose flour
- 1/2 cup shredded coconut (unsweetened or sweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1/2 cup coconut milk (or regular milk)
For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla extract
For Garnish:
- Toasted coconut flakes
- Extra orange zest
- Candied orange slices (optional)
Instructions
Step 1: Preheat & Prepare the Mini Cake Pan
- Preheat oven to 350°F (175°C).
- Grease a mini bundt pan, muffin tin, or mini cake molds.
Step 2: Make the Cake Batter
- In a bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and orange zest.
- Alternately add dry ingredients and orange juice + coconut milk, mixing until smooth.
Step 3: Bake the Mini Cakes
- Divide the batter evenly into the prepared mini cake molds.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Orange Glaze
- In a small bowl, whisk together powdered sugar, orange juice, zest, and vanilla until smooth.
- Adjust consistency with more juice if needed.
Step 5: Glaze & Garnish
- Drizzle the orange glaze over cooled mini cakes.
- Sprinkle with toasted coconut flakes and extra orange zest.
- Let the glaze set for 10 minutes, then serve and enjoy!
Notes
- Want more coconut flavor? Use coconut extract instead of vanilla.
- Make it tropical? Add chopped pineapple or passion fruit to the batter.
- Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.