Coconut-Lemon Minis

Coconut-Lemon Minis
45 min.
30
110kcal

Suggestions


Welcome to a delightful culinary adventure with our Coconut-Lemon Minis! These bite-sized treats are perfect for any occasion, whether you're hosting a gathering, looking for a unique appetizer, or simply craving a sweet snack. With a zesty lemon flavor paired with the tropical essence of coconut, these minis are sure to transport your taste buds to a sunny paradise.

In just 45 minutes, you can whip up 30 of these delectable morsels, each boasting a light and fluffy texture that melts in your mouth. The combination of cake flour and buttermilk creates a tender crumb, while the addition of sweetened coconut flakes adds a delightful chewiness. Topped with a luscious Lemon-Cream Cheese Frosting and garnished with toasted coconut flakes, these minis are not only a feast for the palate but also a visual delight.

Whether you're serving them as an antipasto, a starter, or a snack, these Coconut-Lemon Minis are versatile enough to fit any menu. With only 110 calories per mini, you can indulge without the guilt. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with these charming little treats that are bursting with flavor and sunshine!

Ingredients

  • 0.8 teaspoon baking soda 
  • 1.3 cups cake flour 
  • 0.3 cup canola oil 
  • 0.3 teaspoon coconut extract 
  • cup coconut flakes toasted for garnish
  •  batches lemon-cream cheese frosting 
  • large eggs 
  • large egg white 
  • 0.5 cup flour all-purpose
  • teaspoon lemon zest fresh finely grated
  • cup buttermilk low-fat
  • 0.3 teaspoon salt 
  • cup sugar 
  • 0.8 cup coconut or sweetened flaked
  • tablespoons butter unsalted melted

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • muffin tray

Directions

  1. Preheat oven to 35
  2. Place 38 miniature muffin cup liners in miniature muffin tin.
  3. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.
  4. Whisk butter and oil.
  5. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined.
  6. Add dry ingredients to wet.
  7. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.
  8. Frost cakes, and garnish with toasted coconut.

Nutrition Facts

Calories110kcal
Protein6.05%
Fat43.39%
Carbs50.56%

Properties

Glycemic Index
7.07
Glycemic Load
8.25
Inflammation Score
-1
Nutrition Score
1.9495652188425%

Nutrients percent of daily need

Calories:110.22kcal
5.51%
Fat:5.43g
8.36%
Saturated Fat:2.92g
18.27%
Carbohydrates:14.24g
4.75%
Net Carbohydrates:13.38g
4.87%
Sugar:8.11g
9.01%
Cholesterol:8.53mg
2.84%
Sodium:70.33mg
3.06%
Alcohol:0.01g
100%
Alcohol %:0.05%
100%
Protein:1.7g
3.41%
Manganese:0.15mg
7.74%
Selenium:4.58µg
6.55%
Fiber:0.86g
3.44%
Vitamin E:0.4mg
2.7%
Phosphorus:26.09mg
2.61%
Vitamin B2:0.04mg
2.53%
Copper:0.04mg
2.22%
Folate:7.11µg
1.78%
Vitamin B1:0.03mg
1.74%
Iron:0.31mg
1.71%
Magnesium:6.63mg
1.66%
Vitamin K:1.44µg
1.37%
Potassium:47.22mg
1.35%
Calcium:12.75mg
1.28%
Zinc:0.19mg
1.25%
Vitamin B5:0.11mg
1.08%
Vitamin B3:0.21mg
1.07%
Source:My Recipes