Portuguese Coconut Cake

Ingredients

In this Portuguese adaptation, the traditional Wingko recipe has been modified to incorporate the flavors and ingredients commonly found in Portuguese cuisine. The original Wingko is typically made with glutinous rice flour, palm sugar, and coconut, while the Portuguese Coconut Cake uses regular flour, white sugar, and eggs. This adaptation results in a cake with a different texture and flavor profile, but still maintains the essence of the original dish. We alse have the original recipe for Wingko, so you can check it out.

• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1 cup (200g) white sugar 1 cup (200g) white sugar
• 4 large eggs 4 large eggs
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, combine the grated coconut, sugar, eggs, flour, salt, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3. 3.
   Pour the batter into the greased cake pan and spread it evenly.
4. 4.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
6. 6.
   Once cooled, slice the Portuguese Coconut Cake into wedges and serve.

Treat your ingredients with care...

• Grated coconut — Make sure to use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• For an extra burst of flavor, you can add a tablespoon of rum or brandy to the batter.
• Serve the Portuguese Coconut Cake with a dusting of powdered sugar or a dollop of whipped cream for an indulgent touch.
• If you prefer a lighter texture, you can separate the egg whites and beat them until stiff peaks form. Then, fold them into the batter before baking.

Serving advice

Serve the Portuguese Coconut Cake at room temperature or slightly warmed. It pairs well with a cup of coffee or tea.

Presentation advice

Dust the top of the cake with a sprinkle of grated coconut or powdered sugar for an elegant finishing touch. You can also garnish with a few fresh berries or a sprig of mint.