Portuguese Coconut Cakes (Bolos de Coco) Recipe

Introduction

Portuguese Coconut Cakes, or Bolos de Coco, are delightful little treats that bring a taste of Portugal to your kitchen. These moist, coconut-rich cakes are perfect for a snack or a sweet finish to any meal.

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 to prevent sticking.
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 eggs and sugar, stirring well to combine.
4. Step 4: In a separate bowl, combine the shredded coconut, all-purpose flour, baking powder, and salt.
5. Step 5: Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a more intense coconut flavor, lightly toast the shredded coconut before mixing it into the batter.
• Substitute half of the granulated sugar with brown sugar for a richer, caramel-like taste.
• Add a tablespoon of rum or coconut rum to the batter for an adult twist.
• Try topping the cakes with a simple glaze made from powdered sugar and coconut milk once cooled.

Storage

Store the coconut cakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Reheat gently in the microwave for 10-15 seconds to enjoy a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Yes, you can, but the cakes will be less sweet. You might want to slightly increase the sugar to balance the flavor.

Can these cakes be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking to make these coconut cakes gluten-free.

Portuguese Coconut Cakes (Bolos de Coco) Recipe

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5 from 93 reviews

Delight in these traditional Portuguese Coconut Cakes, known as Bolos de Coco, featuring a moist, tender crumb infused with rich coconut flavor and a hint of vanilla. Perfect as a sweet snack or dessert, these cupcakes combine shredded coconut and coconut milk for an irresistible tropical treat.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese
• Diet: Vegetarian

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 the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with cupcake liners to prevent sticking.
2. Beat the eggs and sugar: In a large mixing bowl, beat the eggs with the granulated sugar until the mixture becomes pale and creamy, ensuring good aeration for a light texture.
3. Add wet ingredients: Gradually incorporate the melted butter, coconut milk, and vanilla extract into the egg and sugar mixture, stirring well to combine all wet components uniformly.
4. Mix the dry ingredients: In a separate bowl, combine the sweetened shredded coconut, all-purpose flour, baking powder, and a pinch of salt to evenly distribute leavening and flavoring agents.
5. Combine dry and wet mixtures: Slowly fold the dry ingredients into the wet ingredients, stirring gently until the batter is fully incorporated without overmixing to maintain fluffiness.
6. Fill the muffin tin: Spoon the batter into the prepared muffin tin cups, filling each one about three-quarters full to allow room for rising during baking.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool the cakes: Remove the cakes from the oven and let them cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, which prevents sogginess at the bottom.

Notes

• For a more intense coconut flavor, toast the shredded coconut lightly before mixing.
• Ensure not to overmix the batter once dry ingredients are added to keep the cakes tender.
• These cakes store well in an airtight container for up to 3 days at room temperature.
• Optional: dust with powdered sugar or drizzle with a light glaze for added sweetness and presentation.

Keywords: Portuguese coconut cakes, Bolos de Coco, coconut cupcakes, traditional Portuguese dessert, coconut milk cake