Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe

Introduction

These Heavenly Portuguese Coconut Cakes bring a tropical twist to your baking table. With a moist, tender crumb and rich coconut flavor, they make a perfect treat for any occasion.

Ingredients

• 1 cup Coconut Milk (substitute 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

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

Tips & Variations

• For a richer coconut flavor, toast the shredded coconut lightly before mixing it into the batter.
• Try adding a teaspoon of vanilla extract or a pinch of cinnamon for extra warmth and aroma.
• To make these cakes vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• Use brown sugar instead of white sugar to add a subtle caramel note to the cakes.

Storage

Store the coconut cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To refresh before serving, warm gently in the oven or microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of fresh?

Yes, canned coconut milk works well and often adds a creamier texture. Just ensure you stir it well before measuring.

What can I do if I don’t have shredded coconut?

If shredded coconut is unavailable, you can finely chop unsweetened coconut flakes or use desiccated coconut, though the texture may be slightly different.

Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe

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4.6 from 147 reviews

These Heavenly Portuguese Coconut Cakes offer a tropical delight with the rich flavor of coconut milk and shredded coconut combined into a moist, fluffy cake. Perfectly baked to a golden brown, these cakes are an ideal treat showcasing simple ingredients and a comforting texture, great for any occasion or a special dessert.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese
• Diet: Vegetarian

Ingredients

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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

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or greasing it thoroughly to prevent sticking.
2. Combine Wet Ingredients: In a mixing bowl, add the coconut milk, shredded coconut, eggs, and sugar. Whisk these together until the mixture is smooth and well combined, ensuring the sugar dissolves properly.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Break up any lumps so that the batter will be uniform and smooth.
4. Combine Dry and Wet Mixtures: Slowly add the dry flour mixture into the wet ingredients bowl, folding gently with a spatula. Mix just until combined; it’s okay to have small flecks of flour visible, as overmixing can toughen the cakes.
5. Fill Muffin Cups: Carefully spoon the batter into each muffin cup, filling them about two-thirds full to allow space for rising during baking.
6. Bake the Cakes: Place the muffin tin in the preheated oven and bake for approximately 25 minutes. Check for doneness by looking for a golden brown top and inserting a toothpick into the center; it should come out clean.
7. Cool the Cakes: Remove the muffin tin from the oven and let the cakes cool for 5 to 10 minutes. After that, transfer them to a wire rack to cool completely, which helps maintain their texture and prevents sogginess.

Notes

• For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit before using).
• Using unsweetened shredded coconut reduces overall sweetness if preferred.
• Substitute almond milk for coconut milk to create a dairy-free alternative.
• Brown sugar gives a deeper caramel flavor but white sugar works fine too.
• Ensure baking powder is fresh for proper rise and fluffy texture.
• Do not overmix the batter to keep the cakes tender and light.

Keywords: Portuguese coconut cake, coconut muffins, tropical dessert, baked coconut cakes, easy coconut recipe