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Portuguese Coconut Cakes

Melt-in-Your-Mouth Portuguese Coconut Cakes to Wow Your Guests

These Portuguese Coconut Cakes are a tropical delight that will wow your guests with their rich coconut flavor and fluffy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Portuguese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Coconut Milk substitute with almond milk for dairy-free
  • 1 cup Shredded Coconut use unsweetened for less sweetness
  • 3 large Eggs consider flax eggs for vegan option
  • 1 cup Sugar brown sugar adds caramel flavor
  • 1 cup Flour whole wheat flour for a healthier alternative
  • 1 tbsp Baking Powder ensure it's fresh for best results
Optional Toppings
  • 1/4 cup Coconut Syrup for extra sweetness
  • 1 cup Fresh Fruits mango or pineapple for tropical finish

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it.
  2. In a large bowl, whisk together the coconut milk, shredded coconut, eggs, and sugar for 1-2 minutes until smooth.
  3. In a separate bowl, whisk together the flour and baking powder, ensuring there are no lumps.
  4. Gradually fold the dry ingredients into the wet mixture until just mixed, avoiding overmixing.
  5. Spoon the batter into the muffin cups, filling each about two-thirds full.
  6. Bake in the preheated oven for approximately 25 minutes until golden brown and a toothpick comes out clean.
  7. Cool for 5-10 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Store at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to a month wrapped tightly in plastic wrap.

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