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–+ servings
Portuguese Coconut Cakes

Irresistibly Light Portuguese Coconut Cakes for Every Day

Delightful Portuguese Coconut Cakes that are gluten-free and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Portuguese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Coconut Milk Substitute with almond milk for non-dairy option
  • 1 cup Shredded Coconut Using unsweetened can help lower sweetness
  • 1 cup Sugar Consider reducing for less sweet version
  • 2 large Eggs Swap with flaxseed meal mixed with water for vegan option
  • 1.5 cups All-Purpose Flour Replace with gluten-free flour blend if needed
  • 2 teaspoons Baking Powder Check for freshness
Optional Toppings
  • 1 tablespoon Citrus Zest Add lemon or orange zest
  • 0.5 cup Chocolate Chips Fold in for flavor
  • 0.5 cup Nuts Include chopped almonds or walnuts
  • 1 cup Tropical Fruits Serve with mango or pineapple

Equipment

  • Oven
  • Mixing bowl
  • muffin tins
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather all ingredients.
  2. In a large mixing bowl, whisk together the coconut milk, eggs, and sugar until smooth.
  3. In a separate bowl, sift together the all-purpose flour, shredded coconut, and baking powder.
  4. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula.
  5. Pour the batter into prepared muffin tins, filling each about two-thirds full.
  6. Bake for approximately 25 minutes until golden brown and a toothpick comes out clean.
  7. Let the cakes cool in their molds for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store leftover cakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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