Portuguese Coconut Cakes Recipe

Introduction

Portuguese Coconut Cakes are simple, sweet treats perfect for coconut lovers. These moist and tender cakes combine eggs, sugar, and shredded coconut for a delightful bite-sized dessert.

Ingredients

• 4 large eggs
• 1 cup sugar
• 2 cups shredded coconut

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and sugar until well combined.
2. Step 2: Gently fold in the shredded coconut until evenly mixed.
3. Step 3: Scoop the batter into greased or paper-lined molds, filling each about three-quarters full.
4. Step 4: Bake for 15 to 20 minutes, or until the tops are golden and cakes are set.
5. Step 5: Let cakes cool slightly before removing them from molds. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
• Use sweetened or unsweetened shredded coconut depending on your sweetness preference.
• Try adding a handful of chopped nuts for a crunchy texture.

Storage

Store the coconut cakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week; bring to room temperature before serving. These cakes can be gently reheated in a low oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use desiccated coconut instead of shredded coconut?

Yes, desiccated coconut works well, though it may create a slightly drier texture. You can add a bit of extra egg or a splash of milk to keep the cakes moist.

Can I make these cakes gluten-free?

Absolutely. This recipe contains no flour and is naturally gluten-free, making it suitable for gluten-sensitive diets.

Portuguese Coconut Cakes Recipe

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4.5 from 109 reviews

Portuguese Coconut Cakes are small, golden-baked treats combining eggs, sugar, and shredded coconut for a moist, sweet delight. These simple cakes are perfect for a quick dessert or snack, showcasing the rich flavor of coconut with a tender crumb and a slight crisp on the outside.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 2 cups shredded coconut (sweetened or unsweetened, based on preference)

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes smooth and slightly frothy. Gradually fold in the shredded coconut until well combined, forming a thick batter.
2. Scoop into Molds: Preheat your oven to 350°F (175°C). Grease small tart or muffin molds to prevent sticking. Using a spoon or small scoop, fill each mold with the coconut batter, ensuring an even distribution.
3. Bake the Cakes: Place the molds on a baking tray and bake in the preheated oven for approximately 20-25 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean. Allow cakes to cool in the molds before removing.

Notes

• You can use sweetened or unsweetened shredded coconut; sweetened will make the cakes sweeter.
• For a richer flavor, consider adding 1 teaspoon of vanilla extract or a pinch of salt to the batter.
• These cakes are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
• Use coconut molds if available for an authentic shape, or muffin tins as an alternative.

Keywords: Portuguese coconut cakes, coconut desserts, baked coconut treats, easy Portuguese recipes, coconut cake recipe