Portuguese Coconut Cakes Bolos (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
4 large eggs
02 -
2 cups granulated sugar
03 -
1/2 cup unsalted butter, melted
04 -
1 cup coconut milk
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
2 1/2 cups sweetened shredded coconut
07 -
1 cup all-purpose flour
08 -
1 tablespoon baking powder
09 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 175°C. Grease or line a muffin tin with paper cases.
02 -
In a large mixing bowl, beat the eggs with granulated sugar until pale and creamy.
03 -
Gradually incorporate the melted butter, coconut milk, and vanilla extract into the egg mixture, stirring well to combine.
04 -
In a separate bowl, whisk together sweetened shredded coconut, all-purpose flour, baking powder, and a pinch of salt.
05 -
Gently fold the dry ingredients into the wet mixture until fully incorporated and no streaks of flour remain.
06 -
Spoon the batter evenly into the prepared muffin tin, filling each compartment three-quarters full.
07 -
Place in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
08 -
Allow cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Notes:
01 -
Allow cakes to cool fully for best texture and to prevent sticking.