Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Carefully spoon the batter into each muffin cup, filling them about two-thirds full to allow space for rising during baking.
- 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.
- 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
