Best Portuguese Coconut Cakes

Soft, moist, and infused with the irresistible flavor of coconut, these Portuguese Coconut Cakes (Bolinhos de Coco) are little bites of sweet paradise. Traditionally made with simple pantry ingredients, they’re rich with shredded coconut and golden on the outside while staying wonderfully soft inside. Perfect with a cup of coffee, as a light dessert, or even for breakfast, these charming cakes are beloved throughout Portugal—and one bite will show you why.

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Why You’ll Love This Recipe
Simple & Authentic – Inspired by traditional Portuguese recipes, made with everyday ingredients.
Incredible Texture – Crispy edges with a soft, chewy center.
Coconut Lovers’ Dream – Loaded with real coconut flavor in every bite.
Perfect for Any Occasion – Ideal as a tea-time snack, breakfast treat, or gift.
Make-Ahead Friendly – These cakes stay moist and delicious for days.

Ingredients You’ll Need

• 2 ½ cups shredded coconut (unsweetened or sweetened based on preference)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, for brightness)
• ¼ tsp salt
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter, melted
• Powdered sugar for dusting (optional)

Optional Add-Ins

• ½ tsp almond extract
• A pinch of cinnamon
• Chopped toasted almonds or walnuts

Tools You’ll Need

• Mixing bowl
• Whisk or hand mixer
• Spatula
• Muffin pan or baking sheet
• Paper muffin liners or parchment paper
• Cookie scoop or spoon

Step-by-Step Instructions
Step 1: Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Line a muffin pan with paper liners or lightly grease a baking sheet for free-form cakes.

Step 2: Mix the Batter

1. In a large mixing bowl, whisk together the eggs and sugar until light and slightly foamy.
2. Stir in the vanilla extract, lemon zest (if using), and melted butter.
3. Add shredded coconut, flour, and salt.
4. Mix until well combined; the batter will be thick and slightly sticky.

Step 3: Shape the Cakes

1. Use a cookie scoop or spoon to portion the batter into muffin liners or directly onto a baking sheet.
2. If making free-form cakes, shape them into small domes or mounds (about 1½ inches wide).
3. Slightly flatten the tops with damp fingers if desired.

Step 4: Bake to Perfection

1. Bake for 18–22 minutes or until the tops are lightly golden and the edges are just browned.
2. Keep an eye on them in the last few minutes to avoid over-browning.

Step 5: Cool and Serve

1. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Dust with powdered sugar before serving, if desired.

Tips for the Best Coconut Cakes
Use Fine Shredded Coconut – It blends better into the batter and creates a smoother texture.
Don’t Overbake – They should be lightly golden on top but still moist inside.
Add Lemon Zest – Brightens the coconut flavor beautifully.
Chill the Batter (Optional) – Resting the batter in the fridge for 20–30 minutes helps the cakes hold their shape even better.
Serve Fresh or Store Well – They taste amazing warm but stay moist for several days.

Serving Suggestions
With Coffee or Tea – A classic pairing for an afternoon treat.
Breakfast Pastry – Enjoy with fruit and yogurt for a light start to the day.
Mini Desserts – Serve with a scoop of vanilla ice cream or drizzle of caramel.
Holiday or Party Treat – Great for cookie trays or party platters.
Gift Idea – Wrap a few in parchment and tie with string for a homemade gift.

How to Store & Reheat
Storing:

• Keep in an airtight container at room temperature for up to 4 days.
• For longer storage, refrigerate and bring to room temperature before serving.

Freezing:

• Freeze in a sealed container or freezer bag for up to 2 months.
• Thaw at room temperature for 1 hour or warm in a low oven.

Reheating:

• Oven: Heat at 300°F (150°C) for 5–7 minutes.
• Microwave: Warm a single cake for 10–15 seconds for a soft, just-baked texture.

Frequently Asked Questions
1. Can I make these gluten-free?
Yes! Simply replace the flour with a 1:1 gluten-free baking flour or almond flour.

2. Can I use sweetened coconut?
Yes, but reduce the sugar slightly (to ¾ cup) to balance the sweetness.

3. Are these more like cookies or muffins?
They’re a cross between both—slightly chewy like cookies, but moist and domed like mini cakes.

4. Can I add chocolate chips?
Absolutely! Mini chocolate chips pair beautifully with the coconut flavor.

5. Are these traditional in Portugal?
Yes, Bolinhos de Coco are popular across Portugal and loved for their simplicity and rich coconut flavor.

Final Thoughts
These Best Portuguese Coconut Cakes are everything you want in a homemade treat: easy, delicious, and full of warm, toasty coconut flavor. With a crisp exterior and moist center, they’re a perfect bite-sized indulgence that’s wonderful year-round. Whether you’re baking for your family or sharing with friends, they’re sure to impress.

Try baking a batch today and enjoy a sweet taste of Portugal at home!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Portuguese

Nutritional Information (Per Cake):
Calories: 140 | Protein: 2g | Carbohydrates: 14g | Fat: 9g | Fiber: 1g | Sodium: 45mg

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