Description
Soft, golden Portuguese coconut cakes made with coconut milk and shredded coconut. This dessert offers a light tropical flavor, ideal for gatherings in February and March.
Ingredients
- 1 cup coconut milk
- 1 cup shredded coconut (unsweetened)
- 2 large eggs
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Optional: Powdered sugar for dusting
- Optional: Toasted coconut flakes
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the coconut milk, shredded coconut, eggs, and sugar until the mixture is smooth.
- In a separate bowl, combine the flour and baking powder. Whisk these dry ingredients to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture. Stop mixing as soon as they are just combined. Avoid overmixing the batter.
- Fill the prepared muffin cups two-thirds full with the batter.
- Bake for 25 minutes. The cakes are done when the tops are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pan for 10 minutes. Then, move them to a wire rack to cool completely.
- Dust with powdered sugar or sprinkle with toasted coconut before you serve them.
Notes
- Do not overmix the batter after adding the flour.
- Use unsweetened shredded coconut for best flavor control.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese