Portuguese Coconut Cakes – Moist, Sweet & Authentic Dessert Recipe
These Portuguese Coconut Cakes are a beloved traditional treat—moist, golden, and packed with coconut flavor! Made with simple ingredients like shredded coconut, eggs, and sugar, they’re baked until lightly caramelized and irresistibly tender. Perfect for tea time, dessert tables, or gifting during holidays. Easy to make, naturally gluten-free, and full of authentic Portuguese charm!
Equipment
- Mixing bowls
- Whisk or electric mixer
- Muffin tin or ramekins
- Measuring Cups and Spoons
- Oven
- Cooling rack
Ingredients
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ½ cup unsalted butter (or coconut oil), melted
- ½ cup milk (or plant-based milk)
- 1 tsp vanilla extract
- 1½ cups shredded coconut
- ½ cup all-purpose flour (or almond/rice flour for gluten-free)
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin or ramekins.
- Whisk eggs and sugar until pale and fluffy.
- Add melted butter, milk, and vanilla. Mix gently.
- Fold in shredded coconut, flour, baking powder, and salt. Do not overmix.
- Fill molds ¾ full. Tap gently to settle batter.
- Bake for 20–25 minutes until golden and set.
- Cool in tins for 10–15 minutes, then unmold and transfer to rack.
- Serve warm or at room temperature.
Notes
- For deeper flavor, toast coconut lightly before mixing.
- Use desiccated coconut with extra milk for moisture.
- Store in airtight tins at room temp for 3 days or refrigerate for 5.
- Freeze individually for up to 2 months.
- A pinch of salt enhances sweetness and balances richness.