Description
Experience the delightful taste of Portuguese Coconut Cakes, or ‘Bolo de Coco’, with their moist and chewy interior packed with tropical coconut goodness. Perfect for any occasion, these cakes are a simple yet elegant treat that will transport you straight to sun-drenched European cafes.
Ingredients
Scale
- 2 cups unsweetened desiccated shredded coconut
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 organic lemon
- 1/4 cup all-purpose flour (optional)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, granulated sugar, and lemon zest. If using, add the all-purpose flour and stir until thoroughly combined.
- In a separate small bowl, crack the eggs and whisk them lightly. Pour the whisked eggs into the coconut mixture.
- Using a sturdy spoon or your hands, mix everything together until the coconut is moistened and a sticky batter forms.
- Using a small ice cream scoop or two spoons, scoop mounds of the mixture onto the prepared baking sheet, leaving space between each cake.
- Bake in the preheated oven for about 15-20 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let the cakes cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: For best results, use unsweetened shredded coconut to control sweetness. Don't skip the lemon zest, as it enhances the flavor. If you need a gluten-free option, you can omit the flour or substitute with almond flour.