Heavenly Portuguese Coconut Cakes Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Carefully spoon the batter into each muffin cup until about two-thirds full to allow for rising during baking.
- 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.
- 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
