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–+ servings
Coconut Cakes

Deliciously Light Coconut Cakes Perfect for Every Occasion

Delight in these light and fluffy Coconut Cakes, perfect for every occasion and easy to customize!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Portuguese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Cake Ingredients
  • 1 cup Coconut Milk Substitute with almond milk for a dairy-free option.
  • 1 cup Shredded Coconut Opt for unsweetened coconut to reduce sweetness.
  • 1 cup Sugar Adjust amount for a less sweet taste.
  • 2 large Eggs Use flaxseed meal mixed with water as a vegan substitute.
  • 1 cup All-Purpose Flour Replace with gluten-free flour for a gluten-free version.
  • 1 tbsp Baking Powder Ensure its freshness for optimal results.
Optional Toppings
  • 1 cup Coconut Syrup Drizzle for extra sweetness.
  • 1 cup Fresh Fruits Top with mango or pineapple for added flavor.

Equipment

  • Mixing bowl
  • Muffin tins or small cake molds
  • Spatula or wooden spoon

Method
 

Step-by-Step Instructions for Coconut Cakes
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tins or small cake molds.
  2. In a mixing bowl, whisk together the coconut milk, eggs, and sugar until smooth.
  3. In a separate bowl, combine the all-purpose flour, shredded coconut, and baking powder.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared molds, filling them about two-thirds full, and bake for approximately 25 minutes.
  6. Let the cakes cool in the molds for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gCalcium: 4mgIron: 5mg

Notes

Store leftover Coconut Cakes in an airtight container for up to three days. For longer storage, freeze them for up to three months.

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