Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe

Introduction

Experience a tropical twist with these Heavenly Portuguese Coconut Cakes. Moist, fragrant, and lightly sweetened, they bring the rich flavor of coconut to your table in every bite.

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

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing the cups.
2. Step 2: In a mixing bowl, combine the coconut milk, shredded coconut, eggs, and sugar. Mix until the ingredients are well incorporated.
3. Step 3: In a separate bowl, whisk together the flour and baking powder, breaking up any lumps to create a smooth dry mixture.
4. Step 4: Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Small flecks of flour can remain visible.
5. Step 5: Carefully spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Step 6: Bake in the preheated oven for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool in the tin for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra texture, sprinkle some toasted coconut on top before baking.
• Swap shredded coconut for desiccated coconut to change the cake’s crumb texture.
• Add a teaspoon of vanilla extract for a deeper flavor.
• Use coconut oil instead of butter to enhance coconut richness.

Storage

Store cooled cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To reheat, warm briefly in a microwave or oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend, but ensure the baking powder you use is gluten-free as well.

How do I make this recipe vegan?

Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use almond milk or other plant-based milk as the coconut milk substitute.

Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe

Print Recipe

★★★★★

4.8 from 147 reviews

Delight in these Heavenly Portuguese Coconut Cakes, a tropical-inspired treat featuring moist, coconut-rich batter baked to golden perfection. These cakes combine the creamy flavor of coconut milk and shredded coconut with a tender crumb, making them perfect for any occasion or a sweet snack.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 coconut 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 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

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and prepare a muffin tin by either lining it with cupcake liners or greasing it thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the coconut milk, shredded coconut, eggs, and sugar. Whisk or stir the mixture until everything is well combined and the sugar begins to dissolve.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Make sure to break up any lumps to achieve a smooth dry mixture.
4. Integrate Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Small flecks of flour should still be visible—do not overmix to keep the cakes tender.
5. Fill Muffin Cups: Carefully spoon the batter into the prepared muffin tin, filling each cup approximately two-thirds full to allow space for rising.
6. Bake the Cakes: Place the muffin tin in the preheated oven and bake for about 25 minutes. Check by inserting a toothpick into the center of a cake; it should come out clean when done, and the tops should be golden brown.
7. Cool the Cakes: Remove the cakes from the oven and let them cool in the tin for 5-10 minutes. Then transfer to a wire rack to cool completely before serving.

Notes

• For a vegan version, replace eggs with flax eggs made by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water and letting it sit for 5 minutes.
• Using unsweetened shredded coconut reduces overall sugar, balancing the sweetness.
• Brown sugar can add a subtle caramel taste but slightly increases moisture and color of the cakes.
• Ensure the baking powder is fresh for proper rise and texture.
• Storing these cakes in an airtight container at room temperature will keep them fresh for up to 2 days; refrigerate for longer storage.
• If dairy-free, use almond milk or another plant-based milk instead of coconut milk, though coconut milk intensifies the flavor.

Keywords: Portuguese coconut cakes, coconut milk cake, tropical dessert, baked coconut treats, Portuguese dessert, easy coconut cakes