Pin it
With these Portuguese Coconut Cakes, you get lots of coconut flavor and tons of homemade vibes. They're sweet, moist, and remind me of hanging out with my grandma. These are awesome for a cozy dessert or a little pick-me-up with your afternoon coffee.
We never have leftovers because my family grabs them right after baking. Friends always ask for how to make these, so I keep some printouts handy.
Delightful Ingredients
- Baking powder: helps everything puff up Double-check it's not old so it does the job
- Pinch of salt: makes the sweetness pop Sea salt works great
- All purpose flour: gives these cakes a little body Sift it for smooth batter
- Sweetened shredded coconut: gives chewy bites and loads of coconut flavor Go with soft, fresh shreds if you can
- Vanilla extract: rounds things out and makes everything smell amazing Pick the real one if you have it
- Coconut milk: brings creamy mellow flavor Try to use full fat and unsweetened
- Unsalted butter: keeps these cakes super moist and soft Make sure it's fully melted
- Granulated sugar: sweetens just enough For silky batter, superfine helps
- Large eggs: make the cakes rise and stay rich Fresh eggs make a difference
Easy Instructions
- Cool Off Time:
- Let them chill in the muffin tin for five minutes before moving to a rack so the texture stays perfect
- Bake 'Em Up:
- Slide the tin into your hot oven and bake for twenty to twenty five minutes Tops should be golden and you want a toothpick to come out clean
- Fill It Up:
- Grab your batter and fill each muffin cup about three quarters full so there's room to rise
- Combine it All:
- Fold dry mix into the wet stuff gently Use a spatula and stop as soon as they're just mixed
- Dry Mix Time:
- Stir shredded coconut, flour, salt, and baking powder in another bowl Use a whisk or fork to mix it up well
- Wet Stuff Goes In:
- Add in the coconut milk, melted butter, and vanilla Stir until smooth and blended
- Eggs & Sugar Party:
- Beat eggs with sugar really well till it's pale and fluffy This step gets you that light texture
- Tin Prep:
- Rub some butter in your muffin tin or use liners so the cakes pop out after baking
Pin it
I adore how the coconut on top toasts up crunchy but inside stays extra soft. My kids still talk about the smell when these bake on rainy days.
How to Store
Pop these in a sealed container on your counter for up to three days and they'll stay soft. If you want to freshen them up, zap in the microwave for a few seconds to make them moist again. For longer keeping, wrap them separately, freeze, and let them sit out to thaw.
Swap Options
No coconut milk? Whole milk or any non dairy alt works too. Need gluten free? Just use your favorite GF flour blend. For a twist, try swapping half the vanilla for almond extract.
How to Serve
Eat them warm right out of the tin, maybe with a bit of powdered sugar. On a platter, add fresh fruit or some coconut yogurt for dipping. They're super with coffee or a cup of tea for an afternoon snack.
Pin it
A Little Backstory
In Portugal, Bolos de Coco are a classic for family times or at the corner cafe. They're loved for bright coconut taste and fun, tender bite. Centuries of global trading brought coconut to Portugal and now folks can't get enough.
Frequently Asked Questions
- → What’s behind that coconut taste?
You get the big coconut flavor from both coconut milk and sweet shredded coconut stirred right in.
- → Can I make it with coconut that’s not sweetened?
Sure thing—unsweetened coconut works, but the finish is less sugary. Toss in more sugar if that’s how you like it.
- → Do I have to use a muffin pan?
Muffin pans are handy for shaping and splitting up the batter. Silicone cups do a great job, too, if you’ve got them.
- → How can I tell if they're baked through?
Once the tops have a nice golden look and a toothpick poked in the center comes out pretty clean, they're all done.
- → Will these cakes keep if I prep them early?
Yep, they’ll stay tasty for days if you pop them in a sealed container. Tastes just as good after a little while at room temp.