Name: Portuguese Coconut Cakes (Bolos de Coco) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Portuguese
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

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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.

The image shows several golden brown coconut macaroons, each about one layer thick with a rough texture, sitting in white paper cupcake liners. The macaroons have a light yellow base with toasted coconut flakes on top giving a crispy and slightly uneven look, some flakes are white and others are more browned at the edges. These macaroons are placed close together on a white plate with a dark inside, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
Step 2: In a large bowl, beat the eggs and sugar together until the mixture is pale and creamy.
Step 3: Gradually add the melted butter, coconut milk, and vanilla extract to the egg mixture, stirring until combined.
Step 4: In a separate bowl, mix the shredded coconut, flour, baking powder, and salt.
Step 5: Slowly fold the dry ingredients into the wet mixture until fully incorporated.
Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
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.
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

The image shows several golden brown coconut macaroons with a lightly toasted texture on top, sitting close together inside white paper liners. The macaroons have a rough and crumbly look with visible shredded white coconut pieces scattered across the surface. They rest inside a white bowl that contrasts with the warm color of the macaroons, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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.