Description
Delightful coconut orange mini cakes blend tropical sweetness with citrus zest in a compact dessert. Elegant garnishes and simple ingredients create a memorable treat you’ll want to share with friends and family.
Ingredients
Scale
- 2 large eggs
- ½ cup (113 g) unsalted butter, softened
- 1 ¼ cups (156 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup shredded coconut (unsweetened or sweetened)
- ½ cup (120 ml) fresh orange juice
- ½ cup (120 ml) coconut milk (or regular milk)
- 1 cup (120 g) powdered sugar
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 tbsps fresh orange juice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp orange zest
- ½ tsp vanilla extract
- Toasted coconut flakes
- Extra orange zest
- Candied orange slices (optional)
Instructions
- Preparation: Preheat the oven to 350F (175C), meticulously preparing mini bundt pan or muffin tin with butter or non-stick spray to ensure effortless cake release.
- Dry Ingredient Fusion: Sift flour mixture thoroughly, creating a smooth, lump-free base that guarantees a delicate cake texture with uniform consistency.
- Butter Transformation: Cream butter and sugar until the mixture becomes airy, pale, and voluminous, incorporating significant air to achieve a luxurious, tender crumb.
- Moisture Integration: Introduce eggs gradually into the butter mixture, blending completely after each addition to maintain a silky, homogeneous batter.
- Flavor Infusion: Gently fold orange zest and extract into the mixture, allowing citrus notes to permeate the entire batter with vibrant, aromatic essence.
- Ingredient Incorporation: Delicately merge dry ingredients with wet mixture, stirring minimally to preserve the cake’s light, ethereal structure and prevent potential toughness.
- Coconut Dispersion: Integrate shredded coconut evenly throughout the batter, ensuring a consistent tropical nuance in every delectable bite.
- Baking Technique: Distribute batter into pan cavities, filling each approximately two-thirds full, then position in preheated oven and bake until golden brown with a clean toothpick test.
- Cooling and Finishing: Allow cakes to rest briefly in the pan, then transfer to a wire rack for complete cooling, concluding with a sophisticated dusting of powdered sugar or elegant orange glaze.
Notes
- Prevent Overmixing: Gently fold dry ingredients into wet mixture to maintain a light, tender cake texture and avoid developing tough gluten strands.
- Zest Technique: Use fresh orange zest and avoid the bitter white pith for the most vibrant, pure citrus flavor without unwanted bitterness.
- Coconut Distribution: Fold shredded coconut carefully to ensure even spread throughout batter, preventing clumping and creating consistent flavor in each bite.
- Temperature Precision: Allow ingredients like butter and eggs to reach room temperature before mixing to ensure smoother blending and better cake structure.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 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