Name: Deliciously Light Portuguese Coconut Cakes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Portuguese
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)

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Introduction

These light Portuguese coconut cakes are a delightful treat that combines the rich flavor of coconut with a tender, fluffy texture. Perfect for a snack or dessert, they are simple to make and sure to impress with each bite.

The image shows seven small coconut-topped yellow cupcakes on a white plate, arranged in a close group. Each cupcake has one layer of soft, light yellow cake with a slightly crisp, golden-brown edge. The top layer is a golden toasted coconut topping with white shredded coconut pieces spread unevenly on each cupcake. One cupcake in the front is cut in half, revealing the fluffy and moist crumb texture inside. The plate sits on a white marbled surface with soft natural light highlighting the texture and colors of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Coconut Milk (substitute almond milk for a non-dairy option)
1 cup Shredded Coconut (use unsweetened to reduce sweetness)
3/4 cup Sugar (adjust to taste for less sweetness)
2 large Eggs (or substitute with flaxseed meal mixed with water for a vegan version)
1 cup All-Purpose Flour (gluten-free flour blend can be used)
1 tsp Baking Powder (ensure freshness for best rise)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Gather all ingredients as the oven warms up.
Step 2: In a mixing bowl, whisk together the coconut milk, eggs, and sugar until well blended.
Step 3: In a separate bowl, combine the flour, shredded coconut, and baking powder, mixing thoroughly.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 5: Grease muffin tins or small cake molds and pour the batter in, filling each about two-thirds full.
Step 6: Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the molds for about 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use unsweetened shredded coconut to control sweetness and add texture.
For a vegan option, replace eggs with a flaxseed meal and water mixture (1 tbsp flaxseed + 3 tbsp water per egg).
Try adding a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
Substitute almond milk for coconut milk if you prefer a milder coconut flavor or need a dairy-free alternative.

Storage

Store the coconut cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm gently in the oven or microwave until heated through.

How to Serve

A white plate holds several small cupcakes with a golden brown outer layer and a light yellow, crumbly inside visible in one cupcake that's broken open in front. Each cupcake is topped with white shredded coconut pieces scattered on a toasted golden surface, adding a rough, textured look. The plate sits on a metal cooling rack, and the background shows a soft green color out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and adds richness, but if it is thick, stir it well or dilute slightly with water for a smoother batter.

How do I make these cakes gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well to maintain texture and rise.