Deliciously Light Portuguese Coconut Cakes Recipe

Introduction

Delight in these deliciously light Portuguese coconut cakes that are simple to make and bursting with tropical flavor. They offer a perfect balance of sweetness and moist texture, ideal for a snack or dessert.

Ingredients

• 1 cup Coconut Milk (substitute with almond milk for a non-dairy option)
• 1 cup Shredded Coconut (use unsweetened to reduce sweetness)
• 3/4 cup Sugar (adjust to taste for less sweetness)
• 2 large Eggs (or substitute with flaxseed meal mixed with water for a vegan option)
• 1 cup All-Purpose Flour (can use gluten-free flour blend)
• 1 tsp Baking Powder (ensure freshness for best results)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Gather all ingredients while the oven warms up.
2. Step 2: In a mixing bowl, combine the coconut milk, eggs, and sugar. Whisk until well blended.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, shredded coconut, and baking powder.
4. Step 4: Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated to avoid overmixing.
5. Step 5: Pour the batter into greased muffin tins or small cake molds, filling them about two-thirds full.
6. Step 6: Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool slightly in their molds for about 5 minutes, then remove and let them cool completely on a wire rack.

Tips & Variations

• For a richer flavor, lightly toast the shredded coconut before adding it to the batter.
• Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra aroma.
• Try using coconut sugar as a natural sweetener alternative for a deeper caramel note.
• For a vegan version, replace eggs with flaxseed meal mixed with water and use almond milk instead of coconut milk.
• Serve warm with a drizzle of honey or a dollop of coconut cream for added indulgence.

Storage

Store leftover cakes in an airtight container at room temperature for up to three days. To reheat, warm them gently in a microwave or oven until just heated through to preserve their moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these coconut cakes?

Yes, you can freeze the cakes. Wrap them individually in plastic wrap and place in a freezer-safe container for up to one month. Thaw at room temperature before reheating.

What can I use instead of shredded coconut?

If you don’t have shredded coconut, desiccated coconut can be used, but it may result in a slightly denser texture. Avoid using coconut flakes, as they are larger and can affect the cake’s consistency.

Deliciously Light Portuguese Coconut Cakes Recipe

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★★★★★

4.4 from 66 reviews

Deliciously Light Portuguese Coconut Cakes are moist, subtly sweet treats made with coconut milk and shredded coconut. These tender mini cakes are perfect for any occasion, offering a delicate coconut flavor with a light texture. Easily customizable for dietary preferences, they are baked to golden perfection and best enjoyed warm or at room temperature.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 small cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese
• Diet: Vegetarian

Ingredients

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For the Batter

• 1 cup Coconut Milk (substitute with almond milk for non-dairy option)
• 1 cup Shredded Coconut (use unsweetened coconut to reduce sweetness)
• 3/4 cup Sugar (consider reducing the amount for less sweetness)
• 2 large Eggs (substitute with flaxseed meal mixed with water for vegan option)
• 1 cup All-Purpose Flour (can use gluten-free flour blend)
• 1 tsp Baking Powder (ensure freshness for best results)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Gather all ingredients while the oven warms up.
2. Mix Wet Ingredients: In a mixing bowl, combine coconut milk, eggs, and sugar. Whisk until well blended and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, shredded coconut, and baking powder to ensure even distribution.
4. Mix Batter: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or spoon until just incorporated. Avoid overmixing to keep the cakes tender.
5. Prepare Molds: Grease muffin tins or small cake molds lightly to prevent sticking. Pour the batter into each mold, filling them about two-thirds full to allow room for rising.
6. Bake: Place the muffin tins in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
7. Cool: Allow the cakes to cool slightly in their molds for about 5 minutes. Then remove them carefully and transfer to a wire rack to cool completely or serve warm.

Notes

• These cakes can be enjoyed warm or at room temperature.
• Store leftovers in an airtight container for up to three days to maintain freshness.
• Use unsweetened shredded coconut and adjust sugar to reduce sweetness if preferred.
• For a vegan option, replace eggs with flaxseed meal mixed with water and use almond milk instead of coconut milk.
• Gluten-free flour blends can be used to make this recipe gluten-free.

Keywords: Portuguese Coconut Cakes, Coconut Milk Cake, Light Coconut Dessert, Easy Coconut Cakes, Baked Coconut Treats