Portuguese Coconut Cakes
Deliciously light Portuguese coconut cakes capture the essence of sunny beaches, offering a unique twist on traditional desserts with moist and tender bites perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup Coconut Milk Can be substituted with almond milk for a non-dairy option
- 3/4 cup Sugar Feel free to reduce for a less sweet cake
- 2 large Eggs For a vegan option, substitute with flaxseed meal mixed with water
Dry Ingredients
- 1 cup All-Purpose Flour Can use a gluten-free flour blend for a gluten-free option
- 1 tsp Baking Powder Ensure it’s fresh for optimal results
- 1 cup Shredded Coconut Opt for unsweetened coconut to keep sweetness balanced
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin or line it with cupcake liners.
- In a large mixing bowl, combine the coconut milk, sugar, and eggs. Whisk until well blended.
- Add in the shredded coconut to the wet mixture.
- In another bowl, mix the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spoon the batter into the prepared muffin pan, filling each cavity about two-thirds full.
Baking
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature, optionally sprinkled with extra shredded coconut or powdered sugar.
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Notes
For serving suggestions, complement with fresh fruits, coconut whipped cream, or ice cream. These cakes can be dressed up with edible flowers or melted chocolate for special occasions.