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Heavenly Portuguese Coconut Cakes topped with coconut flakes on a tropical background

Tropical Coconut Cake

A soft and forgiving coconut cake perfect for breakfast or brunch, bringing a taste of the tropics to your kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Coconut Milk Substitute with almond milk for a dairy-free option.
  • 1 cup Shredded Coconut Use unsweetened for less sweetness or fine coconut for a smoother texture.
  • 2 large Eggs Flax eggs can be used as a vegan alternative.
  • 3/4 cup Sugar Brown sugar can add a hint of caramel flavor.
  • 1 cup Flour Whole wheat flour can serve as a healthier alternative.
  • 1 tbsp Baking Powder Ensure it is fresh for best results.

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and grease your pan.
  2. Whisk coconut milk, eggs, and sugar together until well combined.
  3. Fold in shredded coconut gently, then add flour and baking powder with soft, gentle motions.
  4. Pour the batter into the prepared pan and bake for 25–30 minutes, checking with a toothpick until slightly moist crumb comes out clean.
  5. Let cool, then sprinkle extra coconut or glaze on top if desired.

Notes

For a nuttier flavor, toast the shredded coconut in a skillet for 15 seconds. Store any leftovers in an airtight container.