Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin or line it with paper liners. For consistent baking, lightly spraying the inside of the cups with non-stick cooking spray or brushing with melted butter after greasing can be helpful.powdered sugar
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agent evenly, which is crucial for a good rise. Set this mixture aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed. Continue beating until the mixture is light, fluffy, and pale yellow, which typically takes about 3-5 minutes. This step incorporates air, contributing to the cakes' tender texture.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the large eggs, one at a time, mixing well after each addition. Once the eggs are incorporated, stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the unsweetened coconut milk. Begin and end with the dry ingredients. Mix on low speed until just combined; do not overmix. Overmixing can develop gluten in the flour, leading to tougher cakes.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ¾ cup unsweetened coconut milk
- Gently fold in the unsweetened shredded coconut using a spatula until it is evenly distributed throughout the batter. The shredded coconut is the star of flavor here, so ensure it's well distributed for coconutty goodness in every bite.½ cup unsweetened shredded coconut
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. This allows room for the cakes to rise without overflowing.
- Bake in the preheated oven for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. Baking time may vary slightly depending on your oven.
- Once baked, let the cakes cool in the muffin tin for 5-10 minutes before carefully removing them to a wire rack to cool completely. Allowing them to cool slightly in the tin helps prevent them from breaking when you remove them.
- Once completely cooled, dust with powdered sugar if desired. Enjoy these delightful Easy Portuguese Coconut Cakes as they are, or with a cup of tea or coffee.powdered sugar
Notes
Store completely cooled cakes in an airtight container at room temperature for up to 2-3 days. Can be refrigerated for up to 5 days or frozen for up to 2-3 months.
