Print

Irresistibly Moist Portuguese Coconut Cakes You’ll Love Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/irresistibly-moist-portuguese-coconut-cakes-youll-love-recipe/