Heavenly Portuguese Coconut Cakes Recipe

Introduction

These Heavenly Portuguese Coconut Cakes are a delightful treat with a moist, tender crumb and a rich coconut flavor. Perfect for sharing at gatherings or enjoying with your afternoon tea, they’re simple to make and sure to impress.

Ingredients

• 1 cup Coconut Milk (Substitute with almond milk for a dairy-free option)
• 1 cup Shredded Coconut (Use unsweetened for less sweetness or fine coconut for a smoother texture)
• 2 large Eggs (Flax eggs can be used as a vegan alternative)
• 3/4 cup Sugar (Brown sugar can add a hint of caramel flavor)
• 1 cup Flour (Whole wheat flour can serve as a healthier alternative)
• 1 tbsp Baking Powder (Ensure it is fresh for best results)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
2. Step 2: In a mixing bowl, combine coconut milk, shredded coconut, eggs, and sugar, mixing until well combined.
3. Step 3: In a separate bowl, whisk together the flour and baking powder, breaking up lumps for a smooth batter.
4. Step 4: Gradually add the dry mixture to the wet ingredients, gently folding until combined with small flecks of flour visible.
5. Step 5: Carefully fill each muffin cup about 2/3 full with the batter.
6. Step 6: Bake for 25 minutes, checking for a golden brown top and ensuring a toothpick comes out clean.
7. Step 7: Let the cakes cool for 5-10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• Try using brown sugar instead of white sugar to add a subtle caramel note to the cakes.
• Switch shredded coconut to finely grated coconut for a softer texture.
• Use whole wheat flour for a nuttier flavor and added nutrition.
• Adding a pinch of cinnamon or nutmeg can enhance the coconut flavor.

Storage

Store the cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. Reheat gently in the microwave or a warm oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and gives a richer flavor, but you may need to stir it thoroughly as it can separate. Shake well before measuring.

What can I use instead of eggs?

You can use flax eggs as a vegan alternative by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and letting it sit until it forms a gel-like consistency.

Heavenly Portuguese Coconut Cakes Recipe

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★★★★★

4.9 from 565 reviews

These Heavenly Portuguese Coconut Cakes are moist, flavorful treats made with coconut milk and shredded coconut for a tropical twist. Lightly sweetened and baked to golden perfection, they make a delightful dessert or snack that’s easy to prepare with simple ingredients.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

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Wet Ingredients

• 1 cup Coconut Milk (Substitute with almond milk for a dairy-free option)
• 1 cup Shredded Coconut (Use unsweetened for less sweetness or fine coconut for a smoother texture)
• 2 large Eggs (Flax eggs can be used as a vegan alternative)
• 3/4 cup Sugar (Brown sugar can add a hint of caramel flavor)

Dry Ingredients

• 1 cup Flour (Whole wheat flour can serve as a healthier alternative)
• 1 tbsp Baking Powder (Ensure it is fresh for best results)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it to prevent sticking.
2. Combine Wet Ingredients: In a mixing bowl, add the coconut milk, shredded coconut, eggs, and sugar. Mix thoroughly until all ingredients are well combined and the sugar begins to dissolve.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to ensure even distribution and break up any lumps for a smooth batter.
4. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until fully combined. The batter should have visible small flecks of flour but be evenly mixed.
5. Fill Muffin Cups: Carefully spoon the batter into each muffin cup until about two-thirds full to allow for rising during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes. Check for doneness by looking for a golden brown top and testing with a toothpick inserted into the center, which should come out clean.
7. Cool: Let the cakes cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Use unsweetened shredded coconut for a less sweet cake, or fine coconut for a smoother texture.
• Substitute coconut milk with almond milk for a dairy-free version.
• Replace eggs with flax eggs to make the recipe vegan-friendly.
• Brown sugar can give a richer flavor with caramel notes.
• Whole wheat flour can be used instead of all-purpose flour for a healthier alternative.
• Ensure baking powder is fresh for proper rising.
• If you want moist cake, avoid overbaking; start checking a few minutes early.

Keywords: Portuguese coconut cake, coconut milk cake, baked coconut dessert, tropical cake, easy coconut muffins