Coconut Bolos Coco (Printable Version)
Moist little coconut cakes with crisp tops and soft middles. Awesome with coffee, tea, or for sharing.
# What You'll Need:
→ Wet Ingredients
01 -
1 cup coconut milk
02 -
4 large eggs
03 -
1/2 cup melted unsalted butter
04 -
1 teaspoon vanilla extract
05 -
2 cups white sugar
→ Dry Ingredients
06 -
Pinch of salt
07 -
1 cup plain flour
08 -
2 1/2 cups sweetened coconut flakes
09 -
1 tablespoon baking powder
# Step-by-Step Guide:
01 -
Let your cakes hang out in the muffin tray for about five minutes, and then put them onto a rack so they can cool off totally.
02 -
Put them in the oven for around 20 to 25 minutes. Check if the tops look golden and a toothpick poked through comes away dry.
03 -
Drop batter into each muffin spot so each is almost full, but not all the way to the top.
04 -
Gently mix your dry stuff into the bowl with all the wet things. You just want everything combined. Don’t stir too much.
05 -
Mix your coconut flakes, flour, baking powder, and a little salt together in a new bowl.
06 -
Bit by bit, add the melted butter, coconut milk, and vanilla to your egg mix. Stir until it looks smooth.
07 -
Grab a big bowl and whisk eggs with sugar until it lightens up and looks creamy.
08 -
Heat your oven to 350°F (175°C). Line or grease your muffin tray so nothing sticks.
# Additional Notes:
01 -
Try throwing in some lemon or orange zest if you want a fresh pop.
02 -
Swap in gluten-free flour blend if you don’t do wheat.