Portuguese Coconut Cakes Bolos Coco (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 350°F (175°C). Grease or line a standard muffin tin.
02 - In a large bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and creamy.
03 - Gradually add the melted butter, coconut milk, and vanilla extract to the egg mixture, stirring until fully combined.
04 - In a separate bowl, combine the sweetened shredded coconut, all-purpose flour, baking powder, and salt.
05 - Slowly fold the dry ingredients into the wet mixture, mixing gently until just incorporated. Do not overmix.
06 - Spoon batter into the prepared muffin tin, filling each cup about three-quarters full.
07 - Bake for 20–25 minutes, or until tops are golden brown and a toothpick inserted in 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.

# Notes:

01 - For a citrusy twist, add zest of one lemon or orange to the batter.
02 - Replace all-purpose flour with a gluten-free blend to accommodate dietary needs.

Back