Este bolo de leite de coco é um daqueles doces simples que trazem um conforto imediato. Com uma textura incrivelmente fofa e húmida, e um sabor delicado a coco, é a receita perfeita para um lanche descontraído ou para acompanhar o café da manhã. A sua simplicidade na preparação, misturando tudo numa só tigela, torna-o um favorito para qualquer ocasião.
Ingredientes (6 Pessoas)
- 4 ovos
- 155 gr açúcar
- 250 gr de farinha
- 30 gr de margarina amolecida
- 200 ml de leite de côco
- 1 colher de sopa de fermento em pó
- manteiga para untar a forma
- farinha para polvilhar a forma
Preparação
- Numa tigela junte o açúcar, os ovos e a margarina.
- Mexa energicamente.
- Junte o leite de côco.
- Misture muito bem.
- Adicione a farinha e o fermento.
- Incorpore delicadamente até obter uma mistura fofa.
- Deite numa forma de chaminé, previamente untada e polvilhada.
- Leve a forno, pré-aquecido a 180º C, cerca de 30 minutos.
- Deixe arrefecer e desenforme.
From our Portuguese kitchen to yours, here is a taste of tropical comfort.
Coconut Milk Cake
This wonderfully simple Coconut Milk Cake is a testament to the idea that you don’t need complicated steps to achieve a delicious result. Often found in Portuguese home baking, this type of cake is beloved for its incredibly moist and tender crumb, which comes from the richness of the coconut milk. It’s a “one-bowl” bake that comes together in minutes, making it a perfect go-to recipe for any day of the week.
The flavour is subtly sweet and distinctly tropical, a gentle nod to the historic Portuguese trade routes that brought exotic ingredients like coconut to its shores. The cake’s light, fluffy texture makes it an absolute delight to eat, perfect with a morning coffee or as an afternoon treat.
While this cake is beautiful in its simplicity, it also serves as a fantastic base for other flavours. For an extra citrusy note, you could add the zest of a lime or lemon to the batter. A simple glaze made from icing sugar and a little coconut milk would also be a lovely addition once the cake has cooled. Toasted shredded coconut sprinkled on top before baking would add a nice textural contrast.
Ingredients (Serves 6)
- 4 large eggs
- 155g caster sugar
- 250g plain flour
- 30g margarine or unsalted butter, softened
- 200ml coconut milk
- 1 tbsp baking powder
- Butter, for greasing the tin
- Flour, for dusting the tin
Method
- In a large bowl, combine the sugar, eggs, and softened margarine or butter.
- Beat energetically with a whisk or electric mixer.
- Pour in the coconut milk.
- Mix very well until combined.
- Sift in the flour and baking powder.
- Gently fold the dry ingredients into the mixture until you have a smooth and fluffy batter.
- Pour the batter into a bundt or ring tin that has been greased and dusted with flour.
- Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for about 30 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for a few minutes before turning it out.