Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Carefully spoon the batter into the prepared muffin tin, filling each cup approximately two-thirds full to allow space for rising.
- 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.
- 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
