Portuguese Coconut Cakes (Bolos de Coco) Recipe

Introduction

Portuguese Coconut Cakes, or Bolos de Coco, are delightful small cakes bursting with tropical coconut flavor. These moist and tender treats are perfect for sharing during afternoon tea or as a sweet snack any time of day.

Ingredients

• 4 large eggs
• 2 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 2 1/2 cups sweetened shredded coconut
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
2. Step 2: In a large bowl, beat the eggs and sugar together until the mixture is pale and creamy.
3. Step 3: Gradually add the melted butter, coconut milk, and vanilla extract to the egg mixture, stirring until combined.
4. Step 4: In a separate bowl, mix the shredded coconut, flour, baking powder, and salt.
5. Step 5: Slowly fold the dry ingredients into the wet mixture until fully incorporated.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Add chocolate chips to the batter for a rich chocolate-coconut combination.
• Stir in lemon or orange zest to introduce a bright citrus flavor.
• Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
• Ensure eggs and butter are at room temperature for a smoother batter.

Storage

Store the cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat briefly in a warm oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut, but you might want to increase the sugar slightly to maintain the sweetness of the cakes.

What can I substitute for coconut milk if I don’t have any?

You can replace coconut milk with regular milk or a dairy-free alternative, but keep in mind this will reduce the coconut flavor in the cakes.

Portuguese Coconut Cakes (Bolos de Coco) Recipe

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4.4 from 75 reviews

Portuguese Coconut Cakes (Bolos de Coco) are traditional, fluffy cakes featuring a rich coconut flavor from coconut milk and shredded coconut. These golden cakes are moist inside with a slight crisp on the outside and are perfect for enjoying with coffee or tea. They bring a tropical twist to Portuguese home baking, ideal for everyday treats or special occasions.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 large eggs
• 2 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup coconut milk
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 1/2 cups sweetened shredded coconut
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prepare for baking.
2. Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is pale and creamy, which helps create a light texture.
3. Add Butter and Flavorings: Gradually stir in the melted butter, coconut milk, and vanilla extract into the egg and sugar mixture to combine all wet ingredients uniformly.
4. Combine Dry Ingredients: In a separate bowl, mix the shredded coconut, all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening agent and salt.
5. Incorporate Dry into Wet: Slowly fold the dry ingredients into the wet mixture until fully incorporated, taking care not to overmix for tender cakes.
6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full for proper rising.
7. Bake: Bake the cakes for 20-25 minutes until the tops turn golden brown and a toothpick inserted in the center comes out clean.
8. Cool: Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Notes

• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Add lemon or orange zest to the batter for a refreshing citrus variation.
• Mix in chocolate chips for a richer, chocolate-coconut flavor combo.
• Ensure eggs and butter are at room temperature for best mixing results.

Keywords: Portuguese coconut cakes, Bolos de Coco, coconut milk cake, traditional Portuguese dessert, coconut recipe, easy coconut cakes, shredded coconut cake