Heavenly Portuguese Coconut Cakes for a Tropical Delight Recipe
These Heavenly Portuguese Coconut Cakes offer a moist, tropical treat bursting with coconut flavor. Featuring shredded coconut and creamy coconut milk, they deliver a delightful texture and sweetness perfect for any occasion. Easily adaptable for dietary preferences, these cakes are simple to prepare and bake to perfection with a golden brown crust and tender interior.
- 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
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and either line a muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Combine Wet Ingredients: In a mixing bowl, mix together the coconut milk, shredded coconut, eggs, and sugar until the mixture is well combined and the sugar begins to dissolve.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder, breaking up any lumps to create a smooth dry mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, gently folding the batter until combined but still slightly lumpy, with small flecks of flour visible to maintain a tender crumb.
- Fill Muffin Cups: Carefully spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room 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 ensuring the tops are golden brown and a toothpick inserted comes out clean.
- Cool the Cakes: Let the cakes cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a dairy-free version, substitute coconut milk with almond milk and use flax eggs instead of regular eggs to keep the recipe vegan-friendly.
- Using brown sugar instead of white sugar will give the cakes a slight caramel undertone.
- Unsweetened shredded coconut reduces overall sweetness and can balance flavors if you prefer less sugary cakes.
- Whole wheat flour can be used as a healthier alternative but may yield a denser texture.
- Ensure baking powder is fresh to guarantee proper rising of the cakes.
Keywords: Portuguese coconut cakes, coconut muffin recipe, tropical desserts, baking coconut cakes, coconut milk recipe
