Ingredients
For the Batter
1 cup Coconut Milk, Substitute with almond milk for non-dairy option
1 cup Shredded Coconut, Use unsweetened coconut to reduce sweetness
3/4 cup Sugar, Consider reducing the amount for less sweetness
2 large Eggs, Substitute with flaxseed meal mixed with water for vegan option
1 cup All-Purpose Flour, Can use gluten-free flour blend
1 tsp Baking Powder, Ensure freshness for best results
Instructions
Method
1-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Gather your ingredients while the oven warms up.
2-In a mixing bowl, combine coconut milk,: In a mixing bowl, combine coconut milk, eggs, and sugar. Whisk until well blended.
3-In a separate bowl, whisk together all-purpose: In a separate bowl, whisk together all-purpose flour, shredded coconut, and baking powder.
4-Gradually add the dry ingredients into the: Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated.
5-Pour the batter into greased muffin tins: Pour the batter into greased muffin tins or small cake molds, filling them two-thirds full. Bake for about 25 minutes.
6-Allow the cakes to cool slightly in: Allow the cakes to cool slightly in their molds for about 5 minutes before removing them and letting them cool on a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 25 min
- Method: Step-by-Step Instructions
Nutrition
- Serving Size: 1 cake
- Calories: 180kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg