Portuguese Coconut Cakes (Bolos de Coco) Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prepare for baking.
- 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.
- 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.
- 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.
- Incorporate Dry into Wet: Slowly fold the dry ingredients into the wet mixture until fully incorporated, taking care not to overmix for tender cakes.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full for proper rising.
- Bake: Bake the cakes for 20-25 minutes until the tops turn golden brown and a toothpick inserted in the center comes out clean.
- 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
