Description
Delightful tropical coconut cakes with a soft, moist texture, perfect for any occasion.
Ingredients
Scale
- 1 cup Coconut Milk
- 1 cup Shredded Coconut
- 2 large Eggs
- 3/4 cup Sugar
- 1 cup Flour
- 1 tbsp Baking Powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the coconut milk, sugar, and eggs. Stir well until fully integrated.
- Slowly add the flour and baking powder to the wet mixture and mix until just combined.
- Fold in the shredded coconut.
- Grease your baking pan or line it with parchment paper. Pour the batter into the prepared pan.
- Bake in the preheated oven for 25-30 minutes, until lightly golden and a toothpick inserted comes out clean.
- Remove cakes from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, cut into squares or rectangles and dust with powdered sugar if desired.
- Serve and enjoy!
Notes
For best flavor, use fresh shredded coconut. Toasting the coconut can enhance the flavor. Mix just until combined to keep the cakes light and fluffy.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg