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–+ servings
Portuguese Coconut Cakes

Heavenly Portuguese Coconut Cakes for a Tropical Delight

Delight in these Portuguese Coconut Cakes, light desserts perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Portuguese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
  2. In a mixing bowl, combine coconut milk, shredded coconut, eggs, and sugar, mixing until well combined.
  3. In a separate bowl, whisk together the flour and baking powder, breaking up lumps for a smooth batter.
  4. Gradually add dry mixture to wet ingredients, gently folding until combined with small flecks of flour visible.
  5. Carefully fill each muffin cup about 2/3 full with the batter.
  6. Bake for 25 minutes, checking for a golden brown top and ensuring a toothpick comes out clean.
  7. Let the cakes cool for 5-10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 30mgIron: 0.5mg

Notes

These coconut cakes are perfect for sharing and can be enjoyed warm or at room temperature.

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