Heavenly Portuguese Coconut Cakes
Delight in these soft, moist cakes filled with rich coconut flavor, perfect for any occasion and easy to serve with a variety of toppings.
Ingredients
Main Ingredients
- 2 cups sweetened shredded coconut
- 1 cup granulated sugar
- 4 large eggs Room temperature
- 1/2 cup all-purpose flour Can substitute for gluten-free flour
- 1 cup coconut milk Room temperature
- 1 teaspoon baking powder Fresh baking powder for best results
- 1 teaspoon vanilla extract
- 1 pinch salt
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix together the sweetened shredded coconut and granulated sugar until well combined.
- Add the eggs, coconut milk, and vanilla extract to the bowl, whisking until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into your prepared cake pan. Smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, dust with powdered sugar if desired before serving.
- Slice into wedges and serve with whipped cream, ice cream, or fresh fruits.
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Notes
Use fresh coconut for enhanced flavor. Make sure to not overmix the batter to keep the cake light and fluffy. Variations include adding citrus zest, nuts, or chocolate chips.