Portuguese Coconut Cakes (Bolos de Coco)

Few things evoke the sweet, sun-warmed coasts of Portugal quite like these irresistible Portuguese Coconut Cakes, or Bolos de Coco. Using 4 large eggs at the center of its magical formula, this recipe yields little golden cakes with crispy edges, fluffy centers, and a rich coconut aroma that’ll transport you straight to a seaside cafe with every bite. Perfect for breakfast, a lunchbox treat, or an afternoon snack, these coconut cakes will have everyone asking for your secret—and you’ll love telling them how simple they are!

Ingredients You’ll Need

You’ll be amazed at how just a handful of pantry staples come together to create such a memorable treat. Every ingredient plays a starring role, building layers of flavor, texture, and that sunny golden color we all crave in Bolos de Coco.

• 4 large eggs: The backbone of the recipe, giving these cakes lift, tenderness, and their irresistible light texture.
• 2 cups granulated sugar: Sweetens the cakes just enough for everyday enjoyment—plus, it adds lovely moisture.
• 1/2 cup unsalted butter, melted: Brings richness and depth, ensuring that each bite is ultra-satisfying and never dry.
• 1 cup coconut milk: This is the coconut flavor booster, adding a subtle creamy note.
• 1 teaspoon vanilla extract: Enhances all the sweet, tropical notes and ties everything together.
• 2 1/2 cups sweetened shredded coconut: The star ingredient for texture, chew, and that signature coconut taste.
• 1 cup all-purpose flour: Provides the perfect structure so the cakes bake up just right—neither too dense nor too airy.
• 1 tablespoon baking powder: Ensures a lovely rise, giving each cake a cloud-like bite.
• A pinch of salt: Balances the sweetness and sharpens all those delicious flavors.

How to Make Portuguese Coconut Cakes (Bolos de Coco)

Step 1: Prep Your Muffin Tin & Oven

Before you do anything else, preheat your oven to 350°F (175°C) so it’s good and hot when you’re ready to bake. Take a muffin tin and lightly grease each cup, or line with paper baking cups for super easy cleanup. This step ensures your Bolos de Coco release perfectly every time!

Step 2: Beat 4 large eggs and Sugar

In a generous mixing bowl, add the 4 large eggs along with the granulated sugar. Using a hand mixer or whisk, beat them together until the mixture looks pale, thick, and creamy—this is your cake’s foundation. Taking a couple of minutes here helps your cakes bake up fluffy and light.

Step 3: Add Butter, Coconut Milk, and Vanilla

Slowly drizzle in your melted butter, then pour in the coconut milk and vanilla. Stir well to combine. You’ll immediately notice the batter smells dreamy and fragrant! These liquid ingredients ensure that your cakes stay moist and flavorful with subtle coconut undertones.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the sweetened shredded coconut, all-purpose flour, baking powder, and that tiny pinch of salt. Mixing these dry ingredients first helps evenly distribute the baking powder, so your cakes rise beautifully without any lumps.

Step 5: Combine Wet and Dry—Gently!

Now’s the time for a gentle hand! Gradually fold the dry mixture into the wet egg-butter base. To keep the cakes tender, don’t overmix—just stir until everything’s incorporated and the batter is thick and speckled with flecks of coconut.

Step 6: Spoon and Bake

Carefully scoop the batter into your prepared muffin tin, filling each one about three-quarters full for those perfect domed tops. Slide the tray into the oven and bake for 20–25 minutes, watching as the tops turn a beautiful golden brown and a toothpick comes out clean. The scent alone is pure heaven!

Step 7: Cool Before Devouring

Let the cakes cool in their pan for about 5 minutes—this helps set their shape. Then transfer each cake onto a wire rack to finish cooling. It’s the hardest part, but it’s worth every second!

How to Serve Portuguese Coconut Cakes (Bolos de Coco)

Garnishes

Bolos de Coco are beautiful just as they are, but a little flourish never hurts! Dust the tops with extra shredded coconut or a light sprinkle of powdered sugar. For a festive twist, try a drizzle of melted dark chocolate or a bright scatter of lime zest to highlight their sunny flavors.

Side Dishes

Serve your coconut cakes with a strong espresso or milky coffee for that authentic Portuguese experience. If you’re putting together a brunch spread, these pair so well with seasonal berries, citrus segments, or a simple vanilla yogurt on the side. The cakes balance sweet and citrusy flavors perfectly!

Creative Ways to Present

For holidays or special occasions, arrange the cakes on a colorful platter crowned with tropical fruits or edible flowers. Turn them into sweet party favors by wrapping each cake in parchment and tying with rustic twine. You can even cut them in half and fill with a dollop of whipped cream or tangy lemon curd for a fun twist!

Make Ahead and Storage

Storing Leftovers

Once your coconut cakes have cooled completely, store them in an airtight container at room temperature for up to 3 days. They’ll stay lovely and tender, especially thanks to the moisture from the 4 large eggs and the coconut milk.

Freezing

Need to plan ahead? Pop the completely cooled cakes into a freezer-safe bag or container, separating layers with parchment if you’re stacking them. Freeze for up to 2 months. To enjoy, just let them thaw at room temperature for a couple of hours—they’re just as moist and flavorful as when freshly baked.

Reheating

If you love your Bolos de Coco a little warm, reheat them for 10–15 seconds in the microwave or for a minute in a 300°F oven. The eggs and butter will revive their just-baked texture, making them as delectable as when they first came out of the oven.

FAQs

Can I use unsweetened coconut instead of sweetened?

You can use unsweetened shredded coconut, but keep in mind that the final cakes will be less sweet, and may have a different texture. If you make this swap, consider adding an extra tablespoon or two of sugar to balance out the flavors.

Are 4 large eggs really necessary?

Absolutely! 4 large eggs create the airy structure and rich flavor that make these cakes unique. Using fewer eggs may result in a dense or dry texture, so it’s best not to skimp.

Can I make this recipe gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Just be sure your baking powder is gluten-free too. The 4 large eggs help the structure even without gluten.

How do I know when the cakes are done?

Look for golden tops and a toothpick that comes out clean from the center. The cakes should also be slightly springy when gently pressed. Thanks to those 4 large eggs, the centers will set up beautifully without drying out!

Can I double the recipe for a crowd?

Definitely! This recipe doubles easily. Just use 8 large eggs and mix in batches if needed. Bake in multiple pans and watch your guests swoon over every bite.

Final Thoughts

If you’re searching for a bake that’s both impressively delicious and surprisingly simple, you can’t go wrong with these Bolos de Coco. All it takes is 4 large eggs and a few easy steps to create golden cakes that are pure comfort with a taste of the tropics. Give them a try and see how quickly they disappear!

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