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Easy Portuguese Coconut Cakes

Easy Portuguese Coconut Cakes That Will Brighten Your Day

Easy Portuguese Coconut Cakes are light and fluffy cakes that transport you to a tropical paradise, perfect for any dessert lover.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: DESSERTS
Cuisine: Portuguese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup coconut milk substitute almond milk for a non-dairy option
  • 1 cup shredded coconut unsweetened coconut can reduce overall sweetness
  • 3/4 cup sugar consider reducing for a lower-sugar treat
  • 2 large eggs flaxseed meal mixed with water serves as a vegan substitute
  • 1 cup all-purpose flour use a gluten-free flour blend for a gluten-free option
  • 2 teaspoons baking powder ensure fresh for best results

Equipment

  • Mixing Bowl
  • muffin tins or small cake molds
  • whisk
  • Oven

Method
 

How to Make Easy Portuguese Coconut Cakes
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine coconut milk, eggs, and sugar. Stir until blended smoothly.
  3. In another bowl, whisk together all-purpose flour, shredded coconut, and baking powder.
  4. Gradually add the dry mixture to the wet mixture, gently stirring until just combined.
  5. Prepare your muffin tins or small cake molds by greasing them. Fill molds about two-thirds full with batter.
  6. Bake in the preheated oven for approximately 25 minutes, until golden and a toothpick comes out clean.
  7. Allow the cakes to cool slightly in the molds for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1IUCalcium: 2mgIron: 4mg

Notes

Optional: Drizzle with coconut syrup for an extra layer of flavor and sweetness! Store leftovers in an airtight container for up to three days, or freeze for up to three months.

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