Light Portuguese Coconut Cakes: Tropical Bliss in Every Bite

Indulge in Light Portuguese Coconut Cakes, a delightful tropical dessert perfect for any occasion.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 12 cakes

Course: Desserts

Cuisine: Portuguese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup coconut milk Can substitute with almond milk for dairy-free option.
1 cup shredded coconut Use unsweetened to reduce sweetness.
1 cup sugar Consider reducing for less sweet cake.
2 large eggs Can substitute with flaxseed meal mixed with water for a vegan option.
1.5 cups all-purpose flour Use gluten-free flour blend for gluten-free versions.
2 teaspoons baking powder Check for freshness to ensure optimal rising.

Equipment

mixing bowls
muffin tins
whisk
spatula
Wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your baking equipment.
Whisk together the coconut milk, eggs, and sugar until smooth, then set aside.
Sift together the flour, shredded coconut, and baking powder in a separate bowl.
Fold the dry mixture into the wet mixture gently until just combined.
Pour the batter into prepared muffin tins or cake molds, filling two-thirds full.
Bake for approximately 25 minutes until golden brown and a toothpick comes out clean.
Let the cakes cool in their molds for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

These cakes are best enjoyed fresh and can be paired with coconut ice cream or fresh fruit. Store leftovers in an airtight container.

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