Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe
These Heavenly Portuguese Coconut Cakes offer a tropical delight with their moist, fluffy texture and rich coconut flavor. Made with coconut milk and shredded coconut, these cakes are perfect for a sweet snack or dessert, delivering a taste of the islands in every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
- Diet: Gluten Free
Ingredients
Scale
Main 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly greasing each cup to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the coconut milk, shredded coconut, eggs, and sugar. Stir well until all ingredients are well incorporated and the mixture is consistent.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Make sure to break up any lumps to create a smooth dry mixture.
- Mix Batter: Gradually add the dry mixture to the wet ingredients. Gently fold the dry ingredients in until the batter is just combined with some small flecks of flour still visible. Avoid overmixing to keep the cakes light and fluffy.
- Fill Muffin Cups: Carefully spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes. Check for doneness by looking for a golden brown top and inserting a toothpick into the center; it should come out clean.
- Cool Cakes: Once baked, allow the cakes to cool in the tin for 5-10 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a dairy-free or vegan version, substitute coconut milk with almond milk and eggs with flax eggs.
- Use unsweetened shredded coconut to reduce the sweetness if preferred.
- Brown sugar can be used instead of white sugar for added depth of flavor.
- Ensure baking powder is fresh for optimal rise and texture.
- Do not overmix the batter to ensure the cakes stay light and fluffy.
Keywords: Portuguese coconut cake, coconut milk cake, tropical desserts, baked coconut muffins, moist coconut cakes
