Coconut Cakes Portugal (Printable Version)
# What You'll Need:
→ Wet Ingredients
01 -
1 teaspoon vanilla extract
02 -
1 cup coconut milk
03 -
1/2 cup unsalted butter, melted
04 -
2 cups granulated sugar
05 -
4 large eggs
→ Dry Ingredients
06 -
Pinch of salt
07 -
1 tablespoon baking powder
08 -
1 cup all-purpose flour
09 -
2 1/2 cups sweetened shredded coconut
# Steps to Follow:
01 -
Let the cakes rest in the pan for five minutes. After that, pop them out onto a wire rack so they can finish cooling.
02 -
Slide the tin into the oven and bake for about 20 to 25 minutes. They're done when the tops look golden and a toothpick comes out clean.
03 -
Drop spoonfuls of your batter into the muffin tin. You want each one almost three-quarters full.
04 -
Carefully mix those dry bits into the wet mix a little at a time. Don't stir too much—just until it all comes together.
05 -
In a separate bowl, toss together salt, baking powder, flour, and shredded coconut. Make sure it's all mixed up.
06 -
Now, pour in the vanilla, coconut milk, and butter to your egg and sugar mix. Keep stirring so it all blends.
07 -
Crack your eggs into a big bowl. Add the sugar, then whisk them until the whole thing looks pale and kinda fluffy.
08 -
Fire up your oven to 350°F (175°C). Grease the muffin pan or pop in some liners.
# Additional Tips:
01 -
You can toss in some lemon or orange zest if you like a zingy flavor.
02 -
Switch to a gluten-free flour blend if you can't have regular flour.