Can I use desiccated coconut instead of shredded coconut?

Yes. Desiccated coconut is finer in texture than shredded coconut and produces a slightly smoother cake interior with less visible coconut texture. Both work well in this recipe and the choice comes down to personal preference for texture. If using desiccated coconut reduce the quantity very slightly as it is more densely packed than shredded coconut and a full cup can make the batter slightly too thick.

Can I make this recipe dairy-free and vegan?

This recipe is already naturally dairy-free as it uses coconut milk rather than regular milk. To make it fully vegan, replace the two eggs with two flaxseed eggs made by combining two tablespoons of ground flaxseed with six tablespoons of water and allowing to rest for 5 minutes until gel-like. The texture of the finished cakes will be slightly denser and less light than the egg version but still genuinely delicious and completely plant-based.

Why are my cakes not rising properly?

The most likely cause is stale baking powder. Test your baking powder freshness before making these cakes as described above. The second most likely cause is overmixing the batter which develops gluten and weighs down the structure before the cakes have a chance to rise in the oven. Mix only until just combined and bake immediately in a properly preheated oven.

Portuguese Coconut Cakes Easy Light Mother's Day Treat Recipe

Name: Portuguese Coconut Cakes The Most Light and Tropical Mother's Day Treat You Will Bake
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: Portuguese
Ingredients: 1 cup Full-Fat Coconut Milk stirred well before measuring; 1 cup Shredded Coconut unsweetened preferred; 3/4 cup Granulated Sugar; 2 large Eggs; 1 cup All-Purpose Flour; 1 tsp Baking Powder; Pinch of Salt

Description

The most light and tropical Portuguese Coconut Cakes made with full-fat coconut milk shredded coconut eggs and sugar baked in muffin tins until golden and fluffy. A completely easy and beautiful Mother’s Day treat and afternoon tea cake known in Portugal as Bolos de Coco ready in 40 minutes.

Ingredients

Scale

1 cup Full-Fat Coconut Milk stirred well before measuring

1 cup Shredded Coconut unsweetened preferred

3/4 cup Granulated Sugar

2 large Eggs

1 cup All-Purpose Flour

1 tsp Baking Powder

Pinch of Salt

Instructions

1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.

2. Stir can of coconut milk thoroughly until completely uniform before measuring.

3. Whisk coconut milk, eggs, and sugar in a large bowl until combined and sugar dissolves.

4. Whisk flour, shredded coconut, baking powder, and salt in a separate bowl.

5. Add dry ingredients to wet mixture and stir gently until just incorporated. Do not overmix.

6. Fill muffin cups two thirds full.

7. Bake approximately 25 minutes until tops are deeply golden and toothpick comes out clean.

8. Cool in tin 5 minutes before turning out onto wire rack.

9. Serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert, Cake, Treat
Method: Baking
Cuisine: Portuguese, American

Nutrition

Serving Size: 1 cake
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: portuguese coconut cakes, bolos de coco, mothers day coconut cake, light mothers day treat, easy coconut cake recipe