Ingredients
Equipment
Method
Step-by-Step Instructions for Portuguese Coconut Cakes
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
- In a large mixing bowl, combine coconut milk, shredded coconut, eggs, and sugar, then mix until well blended.
- In a separate bowl, sift together flour and baking powder.
- Gradually add the dry mixture to the wet ingredients, folding gently to combine.
- Spoon the batter into muffin cups, filling them about two-thirds full.
- Bake for about 25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Using room temperature ingredients ensures better incorporation. Avoid overmixing the batter for fluffy cakes. Fresh baking powder is crucial for rising. Don't open the oven door while baking, and small lumps in the batter are acceptable.
