Description
This irresistibly moist Portuguese Coconut Cake is a delightful treat that perfectly balances rich coconut flavors with a tender, fluffy texture. Ideal for any occasion, the cake features shredded coconut in the batter and is topped with toasted coconut and fresh fruit, creating a tropical taste sensation that’s sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (Can substitute with gluten-free flour)
- 1 cup Granulated sugar (Replace with coconut sugar for enhanced coconut flavor)
- 2 teaspoons Baking powder (Leavening agent)
Wet Ingredients
- 4 large Eggs (Use flaxseed meal for vegan option)
- 1 cup Coconut milk (Almond milk is a great substitute)
- 1/2 cup Butter (or oil) (Coconut oil or vegetable oil can be used)
- 4 large Whipped egg whites (For fluffiness)
Add-ins and Toppings
- 1 cup Shredded coconut (Choose sweetened or unsweetened)
- 1 cup Toasted coconut (For serving)
- 1 cup Fresh fruit (Use seasonal options for variety)
- 1 cup Whipped cream (Pair with ice cream for a heavenly dessert)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until evenly combined. In a separate bowl, beat the eggs and then mix in the coconut milk and melted butter or oil until fully blended. Gradually add the wet ingredients to the dry ingredients, stirring gently to form a smooth batter. Fold in the shredded coconut for added texture and flavor.
- Whip Egg Whites for Fluffiness: In a clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the cake batter, taking care not to deflate the mixture to ensure a light and airy cake.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan and bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
- Add Toppings and Serve: Once cooled, gently remove the cake from the pan. Top the cake with whipped cream, toasted coconut, and fresh seasonal fruit for a stunning presentation and delicious flavor contrast. Serve immediately and enjoy the moist, coconut-infused cake with a scoop of ice cream if desired.
Notes
- You can substitute all-purpose flour with gluten-free flour to make the cake gluten-free.
- For a vegan version, replace eggs with flaxseed meal and use plant-based milk and oil.
- Using coconut sugar instead of granulated sugar enhances the coconut flavor.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally until golden brown.
- Fresh seasonal fruits such as mango, pineapple, or berries pair wonderfully with this cake.
- For extra indulgence, serve the cake with a scoop of vanilla ice cream alongside the whipped cream topping.
