Ingredients
2 cups unsweetened coconut flakes
1 cup sweetened condensed milk
3 large eggs
1 tbsp baking pdr
1 cup all-purpose flour1
1 tsp vanilla extract
Preparations
Preheat the Oven @ 350°F (175°C) and grease a muffin tin or line it with paper liners.
In a large mixing bowl, combine the sweetened condensed milk, large eggs, and vanilla extract. Whisk until fully combined.
Add in the baking powder and flour, and stir until you see no dry streaks. Then gently fold in the coconut flakes.
Spoon the batter into each muffin cup, filling them about ¾ full. They will puff up, so don’t overfill!
Place the muffin tin in the preheated oven and bake for about 15-20 minutes or until the tops are golden brown.
Once baked, remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or at room temperature. You might want to make a batch of coffee – trust me, it’s a match made in heaven!
Tips
For a twist, try drizzling melted chocolate on top of the cooled cakes, you'll love it, if you love chocolates, who doesn't like chocolates.
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