Deliciously Light Portuguese Coconut Cakes Recipe
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.
- 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
Scale
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
- Preheat the Oven: Preheat your oven to 350°F (175°C). This ensures the oven reaches the proper temperature so the cakes bake evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
