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4 large eggs Recipe

4 large eggs Recipe
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★★★★★

4.8 from 28 reviews

Portuguese Coconut Cakes, or Bolos de Coco, are moist and flavorful coconut muffins with a tender crumb, rich in coconut milk and shredded coconut. Perfect for a delightful snack or dessert, these cakes bring a sweet tropical taste with a delicate vanilla aroma.

Ingredients

Scale

Wet Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups sweetened shredded coconut
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt

Instructions

  1. Prepare Oven and Tin: Preheat your oven to 350°F (175°C). Grease or line a muffin tin to prevent the cakes from sticking.
  2. Mix Wet Ingredients: In a large bowl, use a mixer to beat the eggs and granulated sugar together until the mixture turns pale and creamy, ensuring the sugar dissolves well. Gradually add the melted butter, coconut milk, and vanilla extract while stirring continuously to combine all wet ingredients smoothly.
  3. Combine Dry Ingredients: In a separate bowl, stir together the shredded coconut, all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and seasoning throughout the mixture.
  4. Fold Ingredients Together: Slowly fold the dry ingredients into the wet mixture with a spatula, gently incorporating them until you have a uniform batter without overmixing to keep the cakes tender.
  5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
  6. Bake the Cakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the centers comes out clean, indicating the cakes are cooked through.
  7. Cool the Cakes: Allow the cakes to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to maintain the moist texture.

Notes

  • For a less sweet version, reduce sugar to 1 1/2 cups.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Use fresh shredded coconut if possible for enhanced flavor, though sweetened packaged coconut works well.
  • Store the cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Warm slightly before serving for a moist, fresh-baked experience.

Nutrition

Keywords: Portuguese coconut cakes, Bolos de Coco, coconut muffins, coconut desserts, easy baked coconut cake

Find it online: https://victoriablair.com/4-large-eggs-recipe/