Heavenly Portuguese Coconut Cakes
Delightful and moist coconut cakes that bring a taste of the tropics to your table, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup Coconut Milk Substitute with almond milk for a dairy-free option.
- 2 large Eggs Flax eggs can be used as a vegan alternative.
Dry Ingredients
- 1 cup Shredded Coconut Use unsweetened for less sweetness or fine coconut for a smoother texture.
- ¾ 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
Preparation
- Preheat your oven to 350°F (180°C).
- Grease a muffin tin or mini cake molds with butter or cooking spray.
- In a medium bowl, whisk together the flour, sugar, and baking powder.
- In another bowl, mix the coconut milk and eggs (or prepared flax eggs).
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the shredded coconut.
- Spoon the batter into your prepared molds, filling them about 2/3 full.
Baking
- Place the molds in the preheated oven and bake for about 18-20 minutes.
- Check for doneness by inserting a toothpick in the center; it should come out clean.
Cooling
- Remove the cakes from the oven and let them cool in the molds for 5-10 minutes.
- Transfer the cakes to a wire rack to cool completely.
Notes
Enjoy warm or at room temperature. Dust with powdered sugar, or serve with fresh fruit or ice cream. Store leftover cakes in an airtight container for up to 3 days, or refrigerate for up to a week.
