Portuguese Coconut Cakes Recipe
Portuguese Coconut Cakes Recipe are sweet and soft treats. They melt in your mouth. These little cakes are popular in Portugal.
Equipment
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking tray
- Small paper cupcake liners
- Spatula
- Oven
Ingredients
- 2 cups shredded coconut sweetened or unsweetened
- 1 cup condensed milk for sweetness
- 3 large eggs
- 1 teaspoon vanilla extract for flavor
- A pinch of salt
- 2 tablespoons butter melted and cooled
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking tray with parchment paper.
- Get all ingredients ready on the counter.
- This makes cooking much easier and faster.
- Crack eggs into your mixing bowl.
- Add condensed milk and vanilla extract.
- Mix well until everything combines smoothly.
- The mixture should look creamy and yellow.
- Add melted butter and stir again.
- Pour shredded coconut into the wet mixture.
- Add a pinch of salt too.
- Fold everything together with your spatula.
- Make sure coconut is fully coated.
- The batter will be thick and sticky.
- Scoop small amounts of batter with a spoon.
- Place them in cupcake liners or directly.
- Space them apart on the baking tray.
- Shape them into small mounds with hands.
- Wet your hands to prevent sticking.
- Put the tray in your preheated oven.
- Bake for 15 to 20 minutes total.
- Watch for golden brown tops and edges.
- The cakes should be firm but soft.
- Remove and let them cool completely.
Notes
- Use fresh shredded coconut for better taste.
- Room temperature eggs mix better than cold ones.
- Do not overbake or cakes become dry.
- Add lemon zest for a fresh twist.
- Store in airtight containers for three days.
- You can freeze them for longer storage.
- Serve with coffee or hot tea.
- Try adding chocolate chips for extra sweetness.