Oh little cake loaves, you are my favourite. Since making mini gingerbread loaves a few months ago I’ve been on a mission to make miniature everything.
Usually when baking I’m all about super indulgent, sticky sweet stuff – think chocolate, caramel & peanut butter. These mini coconut lime loaves, on the other hand, are full of tropical summery flavours. Ya know, so you can at least pretend we’re currently enjoying something resembling summer. They’re super light and fresh – so much so that I’d even go so far as saying they feel almost breakfast appropriate. Yep, I absolutely advocate eating these for breakfast.
These would work equally well made as cupcakes, although the icing is more designed for drizzling rather than piping. You’ll also lose a *little* bit of the cute factor, but then you’re probably not a weirdo like me who likes her food to be adorable 😉
- 200g plain flour, sifted
- 2 tsp baking powder
- 125g butter, softened
- 150g caster sugar
- 2 large eggs
- zest of 1 lime
- 2 tbsp lime juice
- 100ml coconut milk
- 50g dessicated coconut
- 50g butter, softened
- 60ml coconut milk
- 1 tbsp lime juice
- 200g icing sugar, sifted
- zest of 1 lime
- Preheat oven to 180c and grease your mini loaf/cupcake tin. Sift together flour and baking powder in a large bowl then set aside.
- Cream together the butter and sugar. Add the eggs, lime juice and zest, coconut milk and dessicated coconut and mix just enough to incorporate all ingredients.
- Divide the mixture into the greased tin. Bake for 12-15 minutes, until a cocktail stick inserted in the middle comes out clean. Remove to a rack and leave to cool.
- Once cooled completely, beat the icing ingredients together until smooth. Drizzle over the cooled cakes. Finish with a sprinkling of lime zest.