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These Portuguese Coconut Cakes burst with coconut and remind me of cozy days at my grandma’s. Super moist and golden, they’re awesome with a strong coffee after dinner or just when you want something sweet.
We can never wait for these to cool—everyone grabs them right away, and friends are always bugging me for how to make them so I just hand out copies all the time.
Irresistible Ingredients
- Sweetened shredded coconut: gives chewiness and big flavor Pick moist fresh ones for the best texture
- All purpose flour: helps these cakes hold together well Sift it for a smooth batter
- Baking powder: makes the cakes puff up nicely Always double check it’s still fresh
- Pinch of salt: keeps the sweetness in check Fine sea salt does the job
- Vanilla extract: makes everything smell amazing Go for real vanilla if you can
- Coconut milk: makes these cakes rich and creamy Stick with unsweetened full fat for the dreamiest taste
- Unsalted butter: adds a soft crumb and yummy flavor Melt till totally smooth
- Granulated sugar: brings sweetness Superfine melts even better if you've got it
- Large eggs: they help the cakes puff up and get fluffy Make sure they're nice and fresh
Foolproof How-To Steps
- Cool and Finish:
- Hang on just five minutes before you tip the cakes out onto a rack so they don’t fall apart
- Bake the Cakes:
- Bake in the oven for about twenty to twenty five minutes until golden, and poke the middle with a toothpick - it should come out clean
- Spoon Batter:
- Fill each muffin slot about three quarters full so they have room to rise
- Fold In:
- Tip the dry stuff into the wet bit by bit and use a spatula to gently fold Just mix till you don’t see flour anymore and stop
- Mix Dry Stuff:
- Grab a bowl and whisk together your shredded coconut, flour, baking powder, and salt to break up any lumps
- Pour in Wet:
- Add the melted butter, coconut milk, and vanilla and stir till it’s all creamy and smooth Warm butter makes it come together so easy
- Beat Eggs & Sugar:
- Get your eggs and sugar in a bowl and give them a good beating till the mix goes pale and fluffy
- Muffin Pan Prep:
- Grease or line your muffin tray so nothing sticks
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The shredded coconut gets so crisp and browned on top while the inside turns out soft and fluffy. My kids still talk about that amazing smell in the kitchen when it rained outside!
Keeping Them Fresh
Stash these in something airtight at room temp for up to three days. They’re still good, but a quick microwave warms them right up and makes them soft again. Freeze extras in plastic, then defrost on your counter when you want them.
Swaps and Changes
No coconut milk? You can use whole milk or your favorite dairy free milk. Use your favorite gluten free flour blend if needed. Want a twist? Replace half the vanilla with almond extract—it’s really good.
Fun Ways to Serve
Eat them hot as is or top with a little powdered sugar. On a party tray, add some fresh fruit or coconut yogurt. They’re pretty perfect with a hot mug of coffee or tea, too.
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Origins and Traditions
Bolos de Coco are a Portuguese classic, loved at family get togethers or when hanging out at cafés. They’re famous for being full of flavor and having an awesome bite, especially since Portugal’s love for coconut runs deep from centuries of global trade.
Frequently Asked Questions
- → What gives these cakes their coconut flavor?
Coconut milk and flakes of sweet coconut both team up for that punchy coconut taste in every bite.
- → Can I use unsweetened coconut in this preparation?
You can swap for unsweetened coconut, but you might want to add more sugar if you still want them sweet.
- → Is it necessary to use a muffin tin?
A muffin tin makes it easy to portion these cakes, but silicone molds will work fine too.
- → How do I know when the cakes are done baking?
Look for golden tops, and when a toothpick slides in and comes out clean, you’re all set.
- → Can these cakes be made ahead of time?
For sure! Pop them in an airtight box and enjoy them for a few days, even at room temp.