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–+ servings
Portuguese Coconut Cakes

Tropical Portuguese Coconut Cakes That Will Brighten Your Day

Indulge in delightful Portuguese Coconut Cakes that blend sweetness and rich coconut flavor in every bite. Perfect for any celebration!
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Portuguese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups Unsweetened Coconut Flakes Can substitute with sweetened coconut for added sweetness.
  • 1 can Sweetened Condensed Milk Using low-fat condensed milk offers a lighter option.
  • 3 large Eggs Can substitute with flax eggs for a vegan option.
  • 1 teaspoon Baking Powder Make sure it’s fresh for the best results.
  • 1 cup All-Purpose Flour For gluten-free, swap with almond or coconut flour.
  • 1 teaspoon Vanilla Extract Almond extract can be an exciting replacement.

Equipment

  • Muffin tin
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining with paper liners.
  2. In a mixing bowl, whisk together the sweetened condensed milk, eggs, and vanilla extract until smooth.
  3. Add the baking powder and all-purpose flour to the wet ingredients and mix until just combined. Fold in the coconut flakes.
  4. Fill each muffin cup about three-quarters full with the batter.
  5. Bake for 15 to 20 minutes or until the tops are golden brown and a toothpick comes out clean.
  6. Cool the cakes in the tin for about 5 minutes before transferring them to a wire rack.
  7. Serve warm or at room temperature with coffee or tea.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week. Freeze for long-term storage up to 3 months.

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