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Mini Lemon Cakes with Cream Cheese Frosting and Toasted Coconut Recipe

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4 from 14 reviews

These Mini Lemon Cakes are delightful, moist treats bursting with fresh lemon flavor. Soft and tender lemon-infused cake rounds are topped with a luscious cream cheese lemon frosting and garnished with toasted coconut shreds. Perfect for a light dessert or tea-time snack.

  • Total Time: 48 minutes
  • Yield: 4 mini lemon cakes and cake truffles from leftovers

Ingredients

Cake

  • 1 1/2 cups + 3 tablespoons flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest from 1 large lemon
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 teaspoons fresh lemon juice
  • 5 tablespoons neutral-flavored oil (canola, vegetable, etc.)
  • 1 cup water

Frosting

  • 3 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups powdered sugar

Garnish

  • 1/2 cup toasted coconut shreds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and fresh lemon zest until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a separate smaller bowl, whisk together the white vinegar, vanilla extract, lemon extract, fresh lemon juice, oil, and water until fully mixed.
  4. Make the Batter: Create a well in the center of the dry ingredients and pour in the wet ingredient mixture. Stir vigorously until the batter is smooth and all ingredients are incorporated.
  5. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 to 33 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Remove from oven and let cool completely in the pan.
  6. Prepare Frosting: In a deep bowl, combine the room-temperature cream cheese, unsalted butter, fresh lemon juice, and powdered sugar. Beat with an electric mixer on medium to high speed until the frosting is light, fluffy, and smooth.
  7. Cut and Frost Mini Cakes: Using a 4-inch round cutter, cut four circles from the cooled cake. Spread the lemon cream cheese frosting evenly on each circle.
  8. Garnish and Serve: Decorate the frosted mini cakes with toasted coconut shreds for added texture and flavor.
  9. Make Cake Truffles: Collect the leftover cake corners, crumble them, and mix with the remaining frosting. Form into balls to create delicious cake truffles as a tasty bonus treat.

Notes

  • If you don’t have a 4-inch round cutter, use a glass rim to cut the mini cakes.
  • For best flavor, use freshly zested lemons and fresh lemon juice.
  • Make sure cream cheese and butter are at room temperature for smooth frosting.
  • To toast coconut, spread coconut shreds on a baking sheet and bake at 350°F for 5-7 minutes or until golden, stirring occasionally.
  • Store leftover mini cakes in an airtight container in the refrigerator for up to 3 days.
  • Cake truffles can be refrigerated and enjoyed within 2-3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/mini-lemon-cakes-with-cream-cheese-frosting-and-toasted-coconut-recipe/