Portuguese Coconut Cakes Bolos (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup coconut milk
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
1/2 cup unsalted butter, melted
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
Pinch of salt
07 -
2 1/2 cups sweetened shredded coconut
08 -
1 tablespoon baking powder
09 -
1 cup all-purpose flour
# Instructions:
01 -
Let your cakes hang out in the tin for five minutes, then pop them out onto a wire rack. Wait till they're no longer warm before digging in.
02 -
Slide your muffin tray into the hot oven. Wait 20 to 25 minutes. They're done when the tops turn golden and a toothpick comes out looking clean.
03 -
Fill the muffin cups about three-quarters of the way with your batter. Try to keep them even.
04 -
Gently blend the dry mix into the bowl with your wet stuff. You want everything mixed with no white flour bits showing.
05 -
Get your coconut, flour, baking powder, and a little salt into another bowl. Whisk 'em together so they're combined.
06 -
Pour in the melted butter, vanilla, and coconut milk bit by bit into the egg mix. Stir until it all looks smooth.
07 -
Crack your eggs into a big bowl. Add the sugar and beat them till the mix goes pale and fluffy.
08 -
Fire up the oven to 175°C. Smear some butter on your muffin tray or pop in some paper liners.
# Notes:
01 -
Let the cakes cool all the way if you want them easy to pop out and super soft.