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Portuguese Coconut Cakes

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Light, fluffy, and bursting with tropical flavor, these Portuguese coconut cakes are simple to make and taste like they’ve come straight from a European bakery.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1/2 cup coconut milk
  • 1 cup sweetened shredded coconut, divided
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Be careful not to overmix.
  6. Fold in half of the shredded coconut using a spatula.
  7. Spoon the batter evenly into the prepared muffin tin, filling each liner about 3/4 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. While the cakes are baking, toast the remaining shredded coconut in a skillet over medium heat, stirring frequently until golden brown.
  10. Remove the cakes from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Top each cake with the toasted coconut before serving.

Notes

Keep an eye on the coconut while toasting to avoid burning. For an extra indulgent treat, drizzle melted chocolate over the toasted coconut before serving.

Nutrition

Keywords: Portuguese coconut cakes, Bolos de Coco, toasted coconut dessert, easy coconut cakes, tropical dessert

Find it online: https://norasfoods.com/portuguese-coconut-cakes-recipe-easy-homemade-toasted-delight/