Description
Portuguese Coconut Cakes offer a perfect balance of moistness, tenderness, and rich tropical coconut flavor. Made with simple, natural ingredients including shredded coconut and coconut milk, these plant-based cakes are easy to prepare and versatile for any occasion. Whether for breakfast, dessert, or an afternoon snack, they deliver authentic Portuguese charm with every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon natural gelling agent
Wet Ingredients
- 1 cup coconut milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 3/4 cup sugar
- 1 teaspoon natural vanilla extract
Additional Ingredients
- 1 cup fresh shredded coconut (unsweetened)
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients accurately. Preheat your oven to 350°F (175°C). Line your baking tray with parchment paper or lightly grease your cake molds to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and natural gelling agent until evenly combined to ensure proper rising and structure.
- Blend Wet Ingredients: In a separate bowl, stir coconut milk, unsweetened applesauce, vegetarian Worcestershire sauce (natural), sugar, and natural vanilla extract together until smooth and fully combined.
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients. Fold gently with a spatula to mix, being careful not to overmix to keep the cakes tender. Then fold in the shredded coconut evenly.
- Bake the Cakes: Spoon the batter into prepared molds or drop evenly sized portions onto the baking tray. Bake for 20 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Transfer the cakes to a wire rack and allow them to cool completely. This helps them set properly and develop the best texture before serving.
Notes
- Use freshly shredded coconut or thawed frozen coconut for best flavor.
- Do not overmix the batter to maintain a light and tender crumb.
- Start checking for doneness at 18 minutes, as ovens may vary.
- Ensure coconut milk and applesauce are at room temperature for better mixing.
- Allow the cakes to cool fully before slicing to preserve their shape and moisture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Portuguese coconut cakes, coconut dessert, plant-based cake, tropical cake, moist coconut cake
