Description
Indulge in the exquisite charm of Heavenly Portuguese Coconut Cakes, a refined treat that celebrates fresh coconut and vanilla in a tender, moist cake.
Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup coconut milk (preferably full-fat)
- 1 tablespoon sweetened condensed milk
- 1/4 cup toasted flaked coconut
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined, and gently fold in the shredded coconut.
- Fill each muffin cup about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cakes are baking, whisk together the coconut milk and sweetened condensed milk in a small saucepan over low heat until warmed through.
- Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack and drizzle with the coconut milk sauce while still warm.
Notes
Consider serving with fresh tropical fruits like mango or pineapple for a delightful experience.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg