Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest (about 1 lime)
- ¼ cup fresh lime juice
- ½ cup shredded sweetened coconut
- ½ cup buttermilk
- For the glaze: 1 cup powdered sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut milk
Instructions
- Preheat the oven to 350°F. Grease and flour four mini loaf pans (or line with parchment paper).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lime zest, and lime juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Fold in the shredded coconut.
- Divide the batter evenly among the prepared mini loaf pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lime juice, and coconut milk until smooth. Drizzle over the cooled mini loaves.
Notes
- For a tropical twist, add chopped pineapple or mango to the batter.
- If you prefer a less sweet glaze, reduce the powdered sugar by half and add more lime juice for a tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini loaf
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg