Description
These delightful individual cakes feature a rich, moist interior infused with the tropical essence of coconut. Baked to a beautiful golden-brown, they develop a subtly caramelized crust that offers a pleasant textural contrast. Each cake is finished with a sprinkle of shredded coconut, enhancing both its flavor and visual appeal. They offer a balanced sweetness, making them a perfect treat for any occasion.
Ingredients
- 1 (14-ounce / 397g) can sweetened condensed milk
- 1 cup (240ml) full-fat coconut milk
- 3 large eggs
- 1/2 cup (113g) unsalted butter, melted
- 1 1/2 cups (120g) shredded unsweetened coconut
- 1/4 cup (30g) all-purpose flour
- Pinch of salt
- Extra shredded coconut for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or individual tart molds.
- In a large bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and melted butter until well combined.
- Stir in the shredded unsweetened coconut, flour, and salt until just incorporated. Do not overmix.
- Divide the batter evenly among the prepared muffin cups or molds, filling each about two-thirds full.
- Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The edges should be nicely caramelized.
- Remove from the oven and let the cakes cool in the molds for 10-15 minutes before carefully inverting them onto a wire rack to cool completely.
- Optionally, sprinkle with additional shredded coconut before serving.
Notes
For an extra golden crust, brush the molds with a thin layer of melted butter before greasing.
These cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Ensure your ingredients are at room temperature for a smoother batter consistency.
Small ramekins or silicone muffin molds can also be used for baking.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Protein: 5g