Portuguese Coconut Cakes Easy (Print Version)

# Ingredients:

01 - 4 large eggs
02 - 400 g granulated sugar
03 - 115 g unsalted butter, melted
04 - 240 ml coconut milk
05 - 5 ml vanilla extract
06 - 200 g sweetened shredded coconut
07 - 125 g all-purpose flour
08 - 15 g baking powder
09 - Pinch of salt

# Instructions:

01 - Preheat oven to 175°C. Grease or line a standard muffin tin.
02 - In a large mixing bowl, whisk together eggs and granulated sugar until the mixture is pale and creamy.
03 - Gradually add melted butter, coconut milk, and vanilla extract to the egg mixture, stirring until smoothly combined.
04 - In a separate bowl, blend sweetened shredded coconut, all-purpose flour, baking powder, and a pinch of salt.
05 - Gently fold the dry mixture into the wet ingredients, mixing until fully incorporated and no streaks of flour remain.
06 - Spoon the batter evenly into the prepared muffin tin, filling each cup approximately three-quarters full.
07 - Bake on the centre rack for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the centre emerges 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 - For a deeper coconut flavor, toast half of the shredded coconut prior to mixing.

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