Description
Delightful and nostalgic Portuguese Coconut Cakes with tender coconut chew and a custardy crumb, perfect for tea or breakfast.
Ingredients
Scale
- 1 cup Coconut Milk
- 1 cup Shredded Coconut
- 2 large Eggs
- 3/4 cup Sugar
- 1 cup Flour
- 1 tbsp Baking Powder
- 1/2 cup unsalted butter (melted and cooled)
- 1/2 cup whole milk (or additional coconut milk)
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
- Extra shredded coconut or all-purpose flour for dusting molds
- Powdered sugar for optional dusting
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking molds with butter and dusting.
- Melt the butter and let it cool.
- Combine dry ingredients in a mixing bowl and whisk to remove lumps.
- In a separate bowl, whisk eggs until pale yellow.
- Add the egg mixture to the dry ingredients along with milk, vanilla, and lemon zest.
- Incorporate the cooled melted butter into the batter.
- Gently fold until just combined; do not overmix.
- Let the batter rest for 15–20 minutes.
- Spoon the batter into prepared molds.
- Bake for 25–35 minutes until golden brown and a toothpick comes out clean.
- Cool in molds on a wire rack for 10–15 minutes and then transfer to rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
To keep cakes moist, use full-fat coconut milk. These cakes can be made ahead and stored for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: coconut cake, Portuguese dessert, easy baking, teatime treat