Coconut Clementine Mini Loaf Cakes Recipe

Let me take you on a tropical baking journey with these moist and zesty clementine coconut mini loaf cakes—your taste buds are in for an island vacation! 🌴🍊✨

The bright and refreshing flavor of clementines paired with the rich texture of coconut in these delightful mini loaf cakes is something I really love. They have a base of all-purpose flour and just enough baking soda to make them rise.

They’re sweetened just enough to keep them a little more on the savory side, which I think works well with the bright flavor of the clementines and the richness of the coconut. And oh my word, the smell.

I used coconut milk instead of using a combination of cream and for the aroma. I really can’t describe to you the glorious smell that these guys have.

You will have to try for yourself.

Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Unsweetened shredded coconut: Adds texture; healthy fats and fiber.
• Granulated sugar: Sweetens; provides carbohydrates.
• Coconut milk: Adds moisture; creamy texture and healthy fats.
• Clementine zest: Bright citrus flavor; rich in vitamin C.
• Clementine juice: Natural sweetness; boosts vitamin C intake.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted and cooled
• 1/4 cup coconut milk
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 tablespoon clementine zest (about 2 clementines)
• 1/2 cup fresh clementine juice (about 4–5 clementines)
• Additional shredded coconut for topping (optional)

How to Make this

1. Set your oven to 350°F (175°C) to get it ready. Then prepare a mini loaf pan by either greasing it or lining it with parchment paper.

2. In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, salt, and unsweetened, shredded coconut. Whisk these ingredients together.

3. In another big bowl, combine the white sugar, the melted (and cooled) butter, the coconut milk, the eggs, and the vanilla extract. Whisk vigorously until the mixture is homogenous; you should see no signs of separation.

4. Incorporate the zest of clementine as well as the juice from the fresh clementine into the wet ingredients. Stir fully until everything is mixed in completely.

5. Slowly incorporate the dry components into the moist mixture, gently folding until it is barely combined. Be sure not to mix it too much.

6. Distribute the batter equally among the mini loaf pans that have been prepared.

7. If you wish, you can add extra shredded coconut to the batter for more chewiness and coconut flavor.

8. Cook in the oven heated to the appropriate temperature for 20-25 minutes, or until a toothpick stuck into the center comes out clean.

9. Take the cakes from the oven and let them set in the pans for about 10 minutes before cooling them completely on a rack.

10. The mini loaf cakes should be moved to a wire rack and left to cool completely before they are served or put away. Enjoy!

Equipment Needed

1. Oven
2. Mini loaf pans
3. Parchment paper or cooking spray
4. Medium-sized mixing bowl
5. Large mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Zester or fine grater (for clementine zest)
11. Juicer or citrus reamer (for clementine juice)
12. Toothpick (for doneness test)
13. Wire cooling rack

FAQ

• Can I use sweetened shredded coconut instead of unsweetened?To keep the cakes from becoming overly sweet, it is best to use unsweetened shredded coconut. This helps maintain the desired level of sweetness without tipping the scales into cake that’s too sweet.
• Is there a substitute for coconut milk?You can use any kind of milk, including almond milk or regular cow’s milk, in place of milk with a specific fat content (3–4%). Just remember that this substitution will very likely alter the flavor profile of your recipe.
• Can I use canned clementine juice?Clementine juice is recommended for its delicious, clean flavor. If none is available, use bottled clementine juice or orange juice.
• How should I store the mini loaf cakes?Keep them in an airtight container at room temperature for no more than 3 days, or chill them for up to 1 week.
• Can I make these into regular-sized loaf cakes instead?Certainly, this recipe makes one standard loaf, so you can get much the same result as a regular loaf if you just bake it longer. You notice I said ‘you can get much the same result’ instead of ‘you get the same result’ because the crust on a regular-sized loaf is much thinner than the crust on a sourdough baguette. So, for one big loaf you need to use slightly less dough than if you were making two smaller loaves.
• What can I use instead of clementines?Mandarins or tangerines can be a good substitute, though the flavor will vary slightly.
• Can I omit the shredded coconut topping?Absolutely, you can choose to leave it off if you would rather not have it.

Coconut Clementine Mini Loaf Cakes Recipe Substitutions and Variations

Substitute whole wheat flour for all-purpose flour, using 1 cup for 1 cup. Whole wheat flour is digested more slowly and will give a grayish tinge to lighter-colored baked goods.
Coconut that is not sweetened and shredded: Employ coconut that is sweetened and shredded in order to make a cake that is sweeter. Alternatively, for a cake that has a nuttier flavor, use almonds that are flaked.
Coconut milk: Use almond milk or regular milk if coconut milk cannot be located.
Sugar in granules: Exchange with 1/2 cup coconut palm sugar or brown sugar for a more caramelized, less sweet flavor.
Coconut or vegetable oil take the place of butter quite well, and using them instead means only one thing: there is now no butter in this recipe! So to be clear on that point, this is a dairy-free recipe. Use 1/3 cup of coconut oil or vegetable oil in place of unsalted butter.

Pro Tips

1. Ensure Ingredients at Room Temperature For a smoother batter and better texture, make sure the eggs, coconut milk, and any refrigerated ingredients are at room temperature before mixing.

2. Use Fresh Zest and Juice To maximize the citrus flavor, always use freshly grated clementine zest and squeeze fresh clementine juice just before adding them to the batter.

3. Gentle Folding Technique When combining the dry and wet ingredients, use a gentle folding technique. Overmixing can lead to tough cakes, so stop as soon as everything is combined.

4. Baking Consistency If using a different size loaf pan, adjust the baking time accordingly and test for doneness with a toothpick to ensure the cake is perfectly baked.

5. Cooling Before Cutting Allow the mini loaves to cool completely on a wire rack before slicing. This helps them firm up and avoids crumbling.