Description
Light, coconut-forward mini cakes that bake up golden on the outside and tender inside. Makes about 12 cakes.
Ingredients
Scale
- 2 cups unsweetened coconut flakes
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the sweetened condensed milk, eggs, and vanilla until smooth and homogenous.
- Add the flour and baking powder to the wet mixture. Stir just until the dry streaks disappear.
- Fold the coconut flakes into the batter gently so you keep some texture.
- Divide the batter among the prepared muffin cups, filling each about three-quarters full (they’ll rise).
- Bake for 15–20 minutes, or until the tops turn golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature with coffee or tea.
Notes
- Handy tips & variations
- Chocolate finish: Drizzle melted dark chocolate over cooled cakes for a classic coconut–chocolate combo.
- Tropical add-ins: Fold in ¼ cup finely diced pineapple or mango for extra fruitiness.
- Mini version: Use a mini muffin tin and reduce bake time to about 10–12 minutes.
- Gluten-free swap: Replace the all-purpose flour with an equal-weight gluten-free flour blend.
- Storage
- Store cooled cakes in an airtight container at room temperature for up to 3 days, or refrigerate up to a week. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months; thaw overnight in the fridge.