Description
This Portuguese Coconut Cake is a soft, moist, and flavorful dessert made with shredded coconut, creamy coconut milk, and simple pantry ingredients. The cake features a light sponge texture and a rich coconut aroma, making it ideal for family gatherings, afternoon tea, or special celebrations. Topped with a light coconut glaze and toasted coconut flakes, this traditional cake delivers a delicious tropical flavor in every bite. Easy to prepare and beginner-friendly, it’s a wonderful homemade dessert that combines simplicity with authentic Portuguese-inspired sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 3 large eggs
- ½ cup unsalted butter (melted)
- 1 cup coconut milk
- 1 tsp vanilla extract
Coconut Flavor
- 1 cup shredded coconut
- ½ cup toasted coconut flakes (for topping)
Optional Coconut Glaze
- 1 cup powdered sugar
- 2–3 tbsp coconut milk
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Prepare Wet Mixture: In another bowl, beat eggs and sugar until light and fluffy. Add melted butter, coconut milk, and vanilla extract.
- Combine Batter: Gradually mix the dry ingredients into the wet mixture. Fold in shredded coconut until evenly combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Add Topping: Drizzle the cake with coconut glaze and sprinkle with toasted coconut flakes before serving.
Notes
- Use room-temperature eggs and milk for a smoother batter.
- Toast coconut flakes lightly for extra flavor and crunch.
- Avoid overmixing the batter to keep the cake soft and fluffy.
- The cake tastes even better the next day as the coconut flavor develops.