Description
These Portuguese Coconut Cakes are light and flavorful.
Ingredients
Scale
- 1 cup Coconut Milk (Substitute with almond milk for non-dairy)
- 1 cup Shredded Coconut (Use unsweetened to reduce sweetness)
- 3/4 cup Sugar (Reduce for less sweetness)
- 2 large Eggs (Substitute with flaxseed meal for vegan)
- 1 cup All-Purpose Flour (Can use gluten-free flour blend)
- 1 tsp Baking Powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine coconut milk, eggs, and sugar. Whisk until well blended.
- In a separate bowl, whisk together all-purpose flour, shredded coconut, and baking powder.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated.
- Pour the batter into greased muffin tins or small cake molds, filling them two-thirds full. Bake for about 25 minutes.
- Allow the cakes to cool slightly in their molds for about 5 minutes before removing them and letting them cool on a wire rack.
Notes
- Use unsweetened coconut for less sweetness.
- Substitute almond milk for coconut milk for a non-dairy option.
- Reduce sugar for a less sweet cake.
- Use flaxseed meal mixed with water as an egg substitute for a vegan version.
- Ensure your baking powder is fresh.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg