Heavenly Portuguese Coconut Cakes
Delight in these airy and moist Portuguese coconut cakes, infused with rich coconut flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup shredded coconut Fresh shredded coconut is recommended for best flavor.
- 1 cup all-purpose flour Can substitute with gluten-free flour if needed.
- 1 cup granulated sugar Adjust based on sweetness preference.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs Ensure they are at room temperature.
- 1/2 cup unsweetened coconut milk Fresh coconut milk enhances flavor.
- 1/2 cup butter, softened Do not melt, as it affects consistency.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
- In a large bowl, mix the flour, granulated sugar, baking powder, and salt. Stir to combine well.
- In a separate bowl, beat the eggs, coconut milk, and softened butter until smooth. Add the vanilla extract and mix thoroughly.
- Gradually incorporate the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
- Fold in the shredded coconut until evenly distributed through the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar, if desired. Cut into squares and serve.
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Notes
For best results, use high-quality ingredients and monitor baking time as ovens may vary.