Deliciously Light Portuguese Coconut Cakes You'll Love
Delight in these tender Portuguese coconut cakes, or Bolos de Coco, a light and fluffy tropical dessert perfect for any occasion.
Ingredients
Ingredients
- 1 cup canned coconut milk well shaken
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- Softened butter or nonstick spray for greasing the pan
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners and set aside.
- In a medium mixing bowl, whisk together the coconut milk, eggs, and granulated sugar until smooth and slightly creamy.
- In a separate bowl, whisk the all-purpose flour, unsweetened shredded coconut, and baking powder until evenly combined and the coconut is well dispersed.
- Add the dry mixture to the wet ingredients in two additions, folding gently with a spatula until just combined and no dry streaks of flour remain. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 25 minutes, or until the tops are lightly golden, spring back when gently touched, and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the cakes cool in the tin for 5 minutes.
- Carefully transfer the cakes to a wire rack to cool completely or until just warm.
- Dust the tops with powdered sugar before serving, if desired.
Notes
- Use unsweetened shredded coconut to keep the sweetness balanced and the texture pleasantly chewy.
- For lighter cakes, make sure not to overmix the batter once you add the dry ingredients.
- These coconut cakes keep well in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- For longer storage, freeze the cooled cakes for up to 2 months, then thaw at room temperature or warm briefly in a 300°F oven.
- For lighter cakes, make sure not to overmix the batter once you add the dry ingredients.
- These coconut cakes keep well in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- For longer storage, freeze the cooled cakes for up to 2 months, then thaw at room temperature or warm briefly in a 300°F oven.