Portuguese Coconut Cakes Bolos (Print Version)
# Ingredients:
→ Wet Stuff
01 -
1 cup coconut milk
02 -
1 teaspoon vanilla extract
03 -
2 cups granulated sugar
04 -
1/2 cup melted unsalted butter
05 -
4 big eggs
→ Dry Mix
06 -
Pinch of salt
07 -
1 tablespoon baking powder
08 -
1 cup regular flour (all-purpose)
09 -
2 1/2 cups sweetened shredded coconut
# Instructions:
01 -
Let ‘em chill in the muffin pan for five minutes, then move over to a rack so they finish cooling off before you dig in.
02 -
Slide your pan into the oven that’s already heated up and don’t forget to check back in 20 to 25 minutes. The tops should look golden and a toothpick poked through the middle oughta come out without gunk.
03 -
Scoop the mix into your muffin pan till each spot’s about three-quarters full. Try to keep it even.
04 -
Now mix your dry pile into the wet pile just until you can’t see any more flour. Don’t overdo it.
05 -
Throw the coconut, flour, baking powder, and that little bit of salt into a bowl. Give it all a quick whisk so it’s blended.
06 -
Bit by bit, pour in your melted butter, coconut milk, and vanilla into the egg and sugar blend. Stir so it’s nice and smooth.
07 -
Crack your eggs into a roomy bowl. Pour in the sugar, then beat it ’til it’s light and kinda fluffy.
08 -
Heat your oven up to 175 C. Grab your muffin tin and either grease it or line it with cupcake papers.
# Notes:
01 -
Don’t try to eat them right out of the oven—let them cool so they don’t fall apart or get stuck.