Deliciously Light Portuguese Coconut Cakes Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Gather all ingredients while the oven warms up.
- Mix Wet Ingredients: In a mixing bowl, combine coconut milk, eggs, and sugar. Whisk until well blended and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, shredded coconut, and baking powder to ensure even distribution.
- 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.
- 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.
- 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.
- 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
