Heavenly Portuguese Coconut Cakes for a Tropical Delight
Light, tender coconut cakes baked in a muffin tin for an easy tropical dessert.
Ingredients
Ingredients
- 1 cup canned coconut milk well shaken
- 1 cup unsweetened shredded coconut
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 cup all purpose flour
- 1 tbsp baking powder
- Butter or neutral oil for greasing pan if not using liners
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners or lightly grease each cup with butter or oil.
- In a medium mixing bowl, whisk together the coconut milk, shredded coconut, eggs, and sugar until the mixture looks creamy and the sugar is mostly dissolved.
- In a separate bowl, whisk the flour and baking powder until well combined and no streaks of baking powder remain.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, gently folding with a spatula just until combined and only small flecks of flour remain. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two thirds full.
- Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted in the center of a cake comes out clean or with a few moist crumbs.
- Let the cakes cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a dairy free variation, you can substitute almond milk for the coconut milk, though the coconut flavor will be slightly lighter.
- For a deeper flavor, you can use light brown sugar in place of granulated sugar.
- Whole wheat flour can replace up to half of the all purpose flour for a slightly heartier texture.
- Store cooled cakes in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months and thaw at room temperature before serving.
- For a deeper flavor, you can use light brown sugar in place of granulated sugar.
- Whole wheat flour can replace up to half of the all purpose flour for a slightly heartier texture.
- Store cooled cakes in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months and thaw at room temperature before serving.