Description
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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Ingredients
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2 ½ cups shredded coconut (unsweetened or sweetened based on preference)
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 tsp lemon zest (optional, for brightness)
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¼ tsp salt
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2 tbsp all-purpose flour
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2 tbsp unsalted butter, melted
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Powdered sugar for dusting (optional)
Optional Add-Ins
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½ tsp almond extract
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A pinch of cinnamon
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Chopped toasted almonds or walnuts
Instructions
Step 1: Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Line a muffin pan with paper liners or lightly grease a baking sheet for free-form cakes.
Step 2: Mix the Batter
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In a large mixing bowl, whisk together the eggs and sugar until light and slightly foamy.
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Stir in the vanilla extract, lemon zest (if using), and melted butter.
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Add shredded coconut, flour, and salt.
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Mix until well combined; the batter will be thick and slightly sticky.
Step 3: Shape the Cakes
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Use a cookie scoop or spoon to portion the batter into muffin liners or directly onto a baking sheet.
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If making free-form cakes, shape them into small domes or mounds (about 1½ inches wide).
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Slightly flatten the tops with damp fingers if desired.
Step 4: Bake to Perfection
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Bake for 18–22 minutes or until the tops are lightly golden and the edges are just browned.
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Keep an eye on them in the last few minutes to avoid over-browning.
Step 5: Cool and Serve
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Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving, if desired.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Portuguese