Citrus coconut cakes
Indulge in delightful Citrus Coconut Cakes, combining the vibrant zest of oranges and lemons with the tropical sweetness of dried coconut meat. These easy-to-make treats use self-raising flour for a fluffy texture and 1% fat milk for a lighter touch. Perfectly balanced with just the right amount of butter and an egg white, they are a refreshing twist on classic cakes. Ready to bake in just a few steps, these cakes are perfect for any occasion!
- 08 Mar 2025
- Cook time 16 min
- Prep time 20 min
- 2 Servings
- 7 Ingredients
Get ready to indulge in the delightful flavors of these citrus coconut cakes! Combining the zesty tang of orange and lemon with the rich taste of coconut, these cakes are sure to be a hit at any gathering. Whether you're a baking novice or a seasoned pro, this recipe is easy to follow and yields delicious results every time.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with butter or cooking spray.
- In a small microwave-safe bowl, melt the butter. Set aside to cool slightly.
- In a medium bowl, whisk the egg white until foamy. Add the milk and melted butter, whisking until well combined.
- In a large mixing bowl, sift the self-raising flour to remove any lumps.
- Stir in the dried coconut meat, orange zest, and lemon zest until evenly distributed.
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix; this will ensure your cakes are light and fluffy.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the cakes to rise without overflowing.
- Place the muffin tin in the preheated oven. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven. Allow the cakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Once cool, the citrus coconut cakes are ready to eat. Enjoy them as a delightful treat any time of day!
Tips:
- For a more intense citrus flavor, consider adding a few drops of orange or lemon extract.
- Make sure your butter is at room temperature for easier mixing and better texture.
- Toast the dried coconut meat in a dry skillet for a few minutes to enhance its flavor before adding it to the batter.
- Don't overmix the batter; blend just until the ingredients are combined to ensure a tender cake.
- Use paper liners in your cupcake pan to make it easier to remove the cakes after baking.
These citrus coconut cakes are a perfect blend of tangy and sweet, offering a refreshing twist on traditional cakes. Their light and airy texture combined with the zesty citrus notes and rich coconut flavor make them an irresistible treat for any occasion. Enjoy your baking and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 400kcal | 20% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 2.99g | 8% |
| Sugar 6g | 6% |
| Fat | |
| Fat 10g | 12% |
| Saturated 6g | 20% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 22mg | 4% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 1.33mg | 8% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.01mg | 0% |
| Vitamin K 0.81ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 260mg | 8% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 77mg | 5% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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