Irresistibly Moist Portuguese Coconut Cakes You’ll Love Recipe

Introduction

This Portuguese Coconut Cake is irresistibly moist and packed with rich coconut flavor. Perfect for coconut lovers, it features whipped egg whites and coconut milk to create a tender, delicate texture that will keep you coming back for more.

Ingredients

• 2 cups All-Purpose Flour (Substitute with cake flour for a lighter texture)
• 1 cup Sugar (Coconut sugar is a great alternative for a deeper flavor)
• 2 teaspoons Baking Powder (Use fresh baking powder for best results)
• 3 large Eggs (Using room temperature eggs ensures even mixing)
• 1 cup Coconut Milk (Almond milk can be used for a lighter option)
• 1 cup Desiccated Coconut (Flaked coconut provides a different consistency)
• 1 teaspoon Vanilla Extract (Opt for pure vanilla extract for the best taste)
• 3 large Whipped Egg Whites (Fold gently into the batter for optimal results)
• 1 cup Additional Coconut Milk (Essential for the moist experience)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a square baking pan.
2. Step 2: In a mixing bowl, combine the all-purpose flour, sugar, and baking powder.
3. Step 3: In another bowl, whisk together the eggs, 1 cup coconut milk, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just mixed.
5. Step 5: Fold in the desiccated coconut and whipped egg whites carefully using a spatula.
6. Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool slightly, then gently soak it with the additional 1 cup of coconut milk to ensure the signature moistness.

Tips & Variations

• For a lighter texture, substitute all-purpose flour with cake flour.
• Try using coconut sugar instead of regular sugar for a richer flavor.
• Flaked coconut can be used instead of desiccated coconut to add a bit more chewiness.
• Make sure to fold the whipped egg whites gently to maintain the cake’s lightness.
• For a dairy-free version, use almond milk in place of coconut milk.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm slices gently in the microwave for about 10-15 seconds. The cake can also be frozen tightly wrapped for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of coconut milk?

Yes, almond milk or another plant-based milk can be used but coconut milk provides the signature moistness and flavor that makes this cake special.

Why are the egg whites whipped separately?

Whipping the egg whites separately and folding them in gently incorporates air, which gives the cake a light and fluffy texture.

Irresistibly Moist Portuguese Coconut Cakes You’ll Love Recipe

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4.7 from 98 reviews

Experience the delicate sweetness and moist texture of these irresistible Portuguese Coconut Cakes. Made with a blend of coconut milk, desiccated coconut, and whipped egg whites, this cake is a perfect balance of lightness and rich tropical flavor that will satisfy your sweet tooth while offering a unique twist on a classic dessert.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

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Dry Ingredients

• 2 cups All-Purpose Flour (Substitute with cake flour for a lighter texture.)
• 1 cup Sugar (Coconut sugar is a great alternative for a deeper flavor.)
• 2 teaspoons Baking Powder (Use fresh baking powder for best results.)

Wet Ingredients

• 3 large Eggs (Using room temperature eggs ensures even mixing.)
• 1 cup Coconut Milk (Almond milk can be used for a lighter option.)
• 1 teaspoon Vanilla Extract (Opt for pure vanilla extract for the best taste.)

Additional Ingredients

• 1 cup Desiccated Coconut (Flaked coconut provides a different consistency.)
• 3 large Whipped Egg Whites (Fold gently into the batter for optimal results.)
• 1 cup Additional Coconut Milk (Essential for the moist experience.)

Instructions

1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and grease a square baking pan to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, and baking powder thoroughly to create a uniform dry mixture.
3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, coconut milk, and vanilla extract until the mixture is smooth and well combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently. Be careful to mix only until just combined to keep the batter light.
5. Add Coconut and Egg Whites: Fold in the desiccated coconut and gently fold in the whipped egg whites using a spatula to maintain the airy texture.
6. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Soak with Coconut Milk: Once baked, allow the cake to cool slightly, then soak it with the additional cup of coconut milk to infuse extra moisture and flavor.

Notes

• Using room temperature eggs helps achieve a smooth, evenly mixed batter.
• Gently fold in the whipped egg whites to keep the cake light and fluffy.
• Substitute coconut sugar for a deeper, richer sweetness.
• Let the cake cool slightly before adding the additional coconut milk to prevent it from becoming soggy.
• You can substitute almond milk for a lighter variation, but coconut milk enhances the authentic flavor.
• Use cake flour instead of all-purpose flour if you prefer a softer texture.

Keywords: Portuguese coconut cake, moist coconut cake, coconut milk cake, desiccated coconut dessert, tropical cakes, easy baked coconut cake