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Portuguese Coconut Cakes Recipe

Portuguese Coconut Cakes Recipe
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★★★★★

5.1 from 25 reviews

Enjoy these delightful Portuguese Coconut Cakes, moist and rich with the tropical flavor of coconut, perfect for sharing or treating yourself to a sweet indulgence. These bite-sized cakes combine the creaminess of sweetened condensed milk with the texture of shredded coconut, baked to golden perfection.

Ingredients

Scale

Main Ingredients

  • 2 cups unsweetened coconut flakes
  • 1 cup sweetened condensed milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners to ensure easy removal of the cakes.
  2. Mix Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, large eggs, and vanilla extract until fully combined and smooth.
  3. Add Dry Ingredients: Stir in the baking powder and all-purpose flour until there are no dry streaks, then gently fold in the unsweetened coconut flakes for texture.
  4. Fill Your Muffin Tin: Spoon the batter into each muffin cup, filling them about ¾ full to allow space for the cakes to rise without spilling over.
  5. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
  6. Cool: Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely, preventing sogginess.
  7. Serve: Enjoy these coconut cakes warm or at room temperature, ideally paired with a fresh cup of coffee for a perfect treat.

Notes

  • Ensure not to overfill the muffin cups to prevent overflow while baking.
  • Use unsweetened coconut flakes for a balanced sweetness, as the condensed milk is already sweet.
  • Allow the cakes to cool fully on a wire rack to maintain their texture and prevent sogginess.
  • These cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Nutrition

Keywords: Portuguese coconut cakes, coconut dessert, easy coconut muffins, sweetened condensed milk cakes, coconut baking recipe

Find it online: https://leofoster.com/portuguese-coconut-cakes-recipe/