Description
Delightful Portuguese coconut cakes that blend the textures of a custard tart and a chewy cookie, perfect for any occasion.
Ingredients
Scale
- 1 cup Coconut Milk
- 1 cup Shredded Coconut
- 2 large Eggs
- 3/4 cup Sugar
- 1 cup Flour
- 1 tbsp Baking Powder
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking molds by greasing them with butter or non-stick spray.
- Dust the molds lightly with flour or shredded coconut for a better finish.
- Gather and measure all ingredients, ensuring eggs and milk are at room temperature.
- Melt the butter and let it cool, avoiding hot temperatures.
- In a large bowl, combine the dry ingredients: shredded coconut, sugar, flour, and a pinch of salt. Whisk to distribute evenly.
- In a separate bowl, whisk the eggs until pale and then fold into the dry mixture.
- Stir in the coconut milk and melted butter gently until combined. Avoid overmixing.
- Let the batter rest for 15 to 20 minutes to improve texture.
- Fill the molds two-thirds to three-quarters full with batter.
- Bake for 25 to 35 minutes or until the tops are golden and a toothpick comes out clean.
- Cool in the pan for 10 to 15 minutes before removing cakes gently.
- Let the cakes cool completely on a wire rack before serving.
- Optional: Dust with powdered sugar before serving and enjoy with coffee or tea.
Notes
These cakes are forgiving and can be made with dairy-free options if needed. They also freeze well for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: coconut cake, Portuguese dessert, baking, easy recipe