Description
These delightful Portuguese Coconut Cakes feature a perfect blend of creamy coconut, vanilla, and a hint of lemon zest, creating a melt-in-your-mouth experience. With simple ingredients like coconut milk and granulated sugar, this easy recipe is not only visually stunning but also irresistibly delicious. Ideal for any occasion, from family gatherings to casual afternoons, these cakes are sure to impress and satisfy every sweet tooth. A nostalgic treat that brings warmth and joy to your dessert table!
Ingredients
- 1 cup coconut milk, full-fat
- ½ cup granulated sugar, fine
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- zest of 1 fresh lemon
- ½ cup unsweetened shredded coconut
- 1 teaspoon vanilla extract, pure
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a cupcake pan or line it with paper liners.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until well combined.
- In another large mixing bowl, beat together ½ cup of granulated sugar and 2 large eggs until light and fluffy for about 3-4 minutes.
- Add in 1 cup of coconut milk, 1 teaspoon of vanilla extract, and the zest from one lemon, then stir gently until well incorporated.
- Gradually add the dry ingredients into the wet mixture while folding gently with a spatula until just combined.
- Fold in ½ cup of shredded coconut.
- Spoon the batter evenly into your prepared cupcake pan, filling each mold about two-thirds full.
Notes
Storage: Once cooled, store the coconut cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. If freezing, wrap each cake tightly in plastic wrap and place them in a freezer-safe bag.
Reheating: To reheat the coconut cakes, preheat your oven to 350°F (175°C). Place the cakes on a baking sheet and warm them for about 5-10 minutes until heated through. Alternatively, you can microwave individual cakes for about 10-15 seconds, but be cautious not to overheat, as they may become dry.
Serving: Serve the coconut cakes warm or at room temperature, optionally dusted with powdered sugar or topped with a dollop of whipped cream. They pair beautifully with fresh fruit or a scoop of vanilla ice cream for an indulgent dessert.
Chef’s Tip: For an extra burst of flavor, consider adding a tablespoon of coconut extract along with the vanilla. Additionally, to enhance the texture, lightly toast the shredded coconut before folding it into the batter for a richer coconut flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Bake
Nutrition
- Calories: 200 kcal
- Sugar: 0
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0