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Light Portuguese Coconut Cakes

Light Portuguese Coconut Cakes: Irresistibly Fluffy Treats

Light Portuguese Coconut Cakes are fluffy treats that bring the tropical taste of Portugal to your kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Portuguese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Coconut Milk Substitute with almond milk for a non-dairy option
  • 1 cup Shredded Coconut Use unsweetened coconut to reduce sweetness
  • 3/4 cup Sugar Consider reducing for less sweetness
  • 2 large Eggs Substitute with flaxseed meal mixed with water for vegan option
  • 1 cup All-Purpose Flour Can use gluten-free flour blend for gluten-free version
  • 1 tbsp Baking Powder Check for freshness for optimal results

Equipment

  • oven
  • Muffin tins
  • mixing bowls
  • whisk
  • sifter
  • Cooking spray or butter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease your muffin tins or small cake molds.
  2. In a large mixing bowl, whisk together the coconut milk, eggs, and sugar until smooth.
  3. In a separate bowl, sift together the all-purpose flour, shredded coconut, and baking powder.
  4. Gently fold the dry ingredients into the wet mixture, stirring until just combined.
  5. Pour the batter into prepared muffin tins, filling each cup about two-thirds full. Bake for about 25 minutes.
  6. Allow the cakes to cool in the molds for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Pair with coconut ice cream or a refreshing fruit salad for a tropical twist on dessert.

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