Deliciously Light Portuguese Coconut Cakes Recipe
Enjoy these deliciously light Portuguese Coconut Cakes, a perfect treat combining the rich flavor of coconut with a light, fluffy texture. These cakes are easy to make, using simple ingredients, and can be adapted for dairy-free or gluten-free diets. Perfect for teatime or a sweet snack, they offer a delicate balance of sweetness and tropical flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 small cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
- Diet: Gluten Free
Ingredients
Scale
For the Batter
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C). Gather all your ingredients while the oven warms up to ensure a smooth baking process.
- Mix Wet Ingredients: In a mixing bowl, combine the coconut milk, eggs, and sugar. Whisk thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, shredded coconut, and baking powder. This ensures the dry ingredients are evenly distributed.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated to avoid overmixing and to keep the batter light.
- Fill Molds and Bake: Pour the batter into greased muffin tins or small cake molds, filling each about two-thirds full. Place in the preheated oven and bake for approximately 25 minutes until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool slightly in their molds for about 5 minutes to set. Then carefully remove them and transfer to a wire rack to cool completely before serving.
Notes
- For a dairy-free alternative, substitute coconut milk with almond milk.
- Using unsweetened shredded coconut helps control the sweetness.
- Reduce sugar quantity if you prefer less sweet cakes.
- To make the recipe vegan, replace eggs with a flaxseed meal and water mixture.
- Gluten-free flour blends are a good substitute for wheat flour if needed.
- Ensure baking powder is fresh for proper rise.
Keywords: Portuguese coconut cakes, coconut cake recipe, light coconut cake, gluten-free coconut cake, dairy-free cakes, easy coconut dessert, baked coconut treats
