Portuguese Coconut Cakes

Portuguese Coconut Cakes

Author: Chef Elsa Prep Time: 20 min
Cook Time: 30 min Total Time: 50 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: Portuguese Diet: Vegetarian

Description

Description Delightful Portuguese coconut cakes that blend the textures of a custard tart and a chewy cookie, perfect for any occasion.

Ingredients

  • 1 cup Coconut Milk
  • 1 cup Shredded Coconut
  • 2 large Eggs
  • 3/4 cup Sugar
  • 1 cup Flour
  • 1 tbsp Baking Powder
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your baking molds by greasing them with butter or non-stick spray.
  3. Dust the molds lightly with flour or shredded coconut for a better finish.
  4. Gather and measure all ingredients, ensuring eggs and milk are at room temperature.
  5. Melt the butter and let it cool, avoiding hot temperatures.
  6. In a large bowl, combine the dry ingredients: shredded coconut, sugar, flour, and a pinch of salt. Whisk to distribute evenly.
  7. In a separate bowl, whisk the eggs until pale and then fold into the dry mixture.
  8. Stir in the coconut milk and melted butter gently until combined. Avoid overmixing.
  9. Let the batter rest for 15 to 20 minutes to improve texture.
  10. Fill the molds two-thirds to three-quarters full with batter.
  11. Bake for 25 to 35 minutes or until the tops are golden and a toothpick comes out clean.
  12. Cool in the pan for 10 to 15 minutes before removing cakes gently.
  13. Let the cakes cool completely on a wire rack before serving.
  14. Optional: Dust with powdered sugar before serving and enjoy with coffee or tea.

Notes

  1. Notes
  2. These cakes are forgiving and can be made with dairy-free options if needed. They also freeze well for up to a month.