Portuguese Coconut Cakes (Bolos de Coco) Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
