Bolos de Coco Portugueses
Delightful Portuguese Coconut Cakes that capture the essence of tropical flavors with a moist texture and sweet coconut aroma, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup Coconut Milk (or almond milk for a non-dairy option)
- 1 cup Shredded Coconut (unsweetened)
- 3/4 cup Sugar (adjust to taste)
- 2 large Eggs (or flaxseed meal mixed with water for a vegan substitute)
- 1 cup All-Purpose Flour (or a gluten-free flour blend)
- 1 tsp Baking Powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with cupcake liners.
- In a large mixing bowl, combine the coconut milk, sugar, and eggs (or the flaxseed mixture). Whisk until well blended.
- Gradually add shredded coconut to the wet mixture.
- In a separate bowl, mix the all-purpose flour and baking powder.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill the muffin tin cups about two-thirds full with batter.
Baking
- Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- Check for doneness by inserting a toothpick into the center of a cake; it should come out clean.
Cooling and Serving
- Allow the cakes to cool in the tin for about 5 minutes.
- Transfer to a wire rack to cool completely.
- Serve warm or at room temperature, garnished with shredded coconut or powdered sugar if desired.
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Notes
For variations, try toasting the shredded coconut before adding it to the batter, or incorporate flavors like vanilla extract or orange zest. Store cakes in an airtight container to maintain moisture.