Deliciously Light Portuguese Coconut Cakes Recipe

Introduction

These deliciously light Portuguese coconut cakes offer a tender, moist texture with a subtle coconut flavor that’s perfect for any time of day. Easy to make and wonderfully fragrant, they are sure to become a favorite treat in your kitchen.

Ingredients

• 1 cup Coconut Milk (Substitute with almond milk for non-dairy option)
• 1 cup Shredded Coconut (Use unsweetened coconut to reduce sweetness)
• 3/4 cup Sugar (Consider reducing the amount for less sweetness)
• 2 large Eggs (Substitute with flaxseed meal mixed with water for vegan option)
• 1 cup All-Purpose Flour (Can use gluten-free flour blend)
• 1 tsp Baking Powder (Ensure freshness for best results)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Gather your ingredients while the oven warms up.
2. Step 2: In a mixing bowl, combine coconut milk, eggs, and sugar. Whisk until well blended.
3. Step 3: In a separate bowl, whisk together all-purpose flour, shredded coconut, and baking powder.
4. Step 4: Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated.
5. Step 5: Pour the batter into greased muffin tins or small cake molds, filling them two-thirds full.
6. Step 6: Bake for about 25 minutes until cakes are lightly golden and a toothpick inserted comes out clean.
7. Step 7: Allow the cakes to cool slightly in their molds for about 5 minutes before removing them and letting them cool on a wire rack.

Tips & Variations

• For a vegan version, replace eggs with a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
• Using unsweetened shredded coconut helps control the sweetness and adds a more natural flavor.
• Try adding a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor.
• Serve with a light dusting of powdered sugar or a drizzle of honey for extra sweetness.

Storage

Store the coconut cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. To reheat, warm gently in a microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut flour instead of all-purpose flour?

Coconut flour absorbs more liquid than all-purpose flour, so it’s not a direct substitute. If you want to try coconut flour, use less and adjust the liquid ingredients accordingly, or stick to all-purpose or a gluten-free blend for best results.

How can I make these cakes less sweet?

You can reduce the sugar amount to 1/2 cup or less depending on your taste. Using unsweetened shredded coconut and skipping any extra sweet toppings helps keep the sweetness balanced.

Deliciously Light Portuguese Coconut Cakes Recipe

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★★★★★

4.5 from 88 reviews

These deliciously light Portuguese Coconut Cakes offer a perfect balance of moist texture and subtle sweetness, enhanced by the rich flavor of coconut milk and shredded coconut. Ideal for a delightful snack or dessert, these cakes are simple to make with basic ingredients, and you can easily customize them for dietary preferences by substituting milk or flour types.

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

Ingredients

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Wet Ingredients

• 1 cup Coconut Milk (Substitute with almond milk for non-dairy option)
• 2 large Eggs (Substitute with flaxseed meal mixed with water for vegan option)
• 3/4 cup Sugar (Consider reducing the amount for less sweetness)

Dry Ingredients

• 1 cup All-Purpose Flour (Can use gluten-free flour blend)
• 1 tsp Baking Powder (Ensure freshness for best results)
• 1 cup Shredded Coconut (Use unsweetened coconut to reduce sweetness)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the oven reaches the proper temperature so the cakes bake evenly.
2. Mix Wet Ingredients: In a mixing bowl, combine the coconut milk, eggs, and sugar. Whisk them together thoroughly until the mixture is smooth and well blended, which helps ensure a uniform texture.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, shredded coconut, and baking powder. This evenly distributes the baking powder and coconut throughout the flour for consistent rise and flavor.
4. Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing to keep the cakes light and tender.
5. Prepare for Baking: Pour the batter into greased muffin tins or small cake molds, filling each about two-thirds full to allow room for rising during baking.
6. Bake the Cakes: Bake in the preheated oven for about 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean, indicating doneness.
7. Cool the Cakes: Allow the cakes to cool slightly in their molds for about 5 minutes to firm up, then remove them and transfer to a wire rack to cool completely before serving. This prevents sogginess and enhances texture.

Notes

• To make this recipe vegan, substitute eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
• Use unsweetened shredded coconut to reduce the overall sweetness and enhance natural coconut flavor.
• You can reduce sugar slightly if you prefer less sweetness without compromising texture.
• Use muffin tins or small cake molds to ensure even baking and proper cake shape.

Keywords: Portuguese coconut cakes, light coconut cakes, easy coconut dessert, baking coconut cakes, coconut milk cakes, gluten-free coconut cakes option, vegan coconut cakes option