The coconut cakes are small, sweet, and chewy with a slightly toasted edge. I toast the coconut a little so the outside crisps while the middle stays soft.
The cakes are perfect for tea time or as a sweet snack. With a few easy steps, you can bring a taste of Portugal to your home with these delicious coconut cakes.
Delicious Coconut Cakes with Chewy Edges
These cakes have a rich coconut flavor, enhanced by a chewy texture around the edges. Made with freshly shredded coconut, they can be enjoyed warm or at room temperature. This recipe yields approximately 12 cakes.
Ingredients
- 2 cups shredded coconut
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter for greasing the baking pan
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a baking pan with butter.
- Mix Dry Ingredients: In a bowl, combine shredded coconut, flour, baking powder, and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
- Bake: Pour the batter into the greased baking pan and spread evenly. Bake for 20-25 minutes or until the edges are golden brown.
- Cool and Serve: Allow the cakes to cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cakes
- Calories: 170kcal
- Fat: 6g
- Protein: 3g
- Carbohydrates: 27g
Bake them until the tops just turn gold.
