Portuguese Coconut Cakes (Bolos de Coco)

If you’ve never had Portuguese Coconut Cakes before—known as Bolos de Coco—you’re in for a real treat. These little cakes are soft, sweet, and full of coconut flavor, with golden tops that give way to moist, tender centers. They’re the kind of dessert that feels both nostalgic and new at the same time—cozy enough for everyday snacking but elegant enough to bring to a family get-together.

I first had these during a late summer gathering at my aunt’s house, where the air smelled like warm sugar and toasted coconut. She served them with tiny cups of strong coffee, and I remember biting into the golden crust, surprised by how soft and delicate the inside was. I begged for the recipe that same evening—and after a few tweaks, I think I’ve landed on a version that’s too good not to share.

Whether you’re new to Portuguese baking or just love coconut in any form, these Bolos de Coco are easy to make and sure to become a favorite in your kitchen. Let’s get baking!

Why You’ll Love These Coconut Cakes

There’s something really comforting about this recipe—it brings together simple pantry ingredients to create a soft, rich cake that feels luxurious without being fussy. And did I mention the coconut? It’s not just a hint; it’s the star. The shredded coconut gives these cakes a chewy texture and tropical sweetness, while coconut milk adds a rich depth that pairs beautifully with butter and vanilla.

Serve them with coffee or tea, or dress them up for dessert with a scoop of vanilla ice cream. However you enjoy them, they’re bound to disappear quickly.

this recipe

Ingredients You’ll Need

For one batch (about 12 small cakes), here’s what you’ll need:

• 4 large eggs

• 2 cups granulated sugar

• ½ cup unsalted butter, melted

• 1 cup coconut milk

• 1 teaspoon vanilla extract

• 2½ cups sweetened shredded coconut

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• Pinch of salt

These are all easy-to-find ingredients, and if you’re someone who bakes often, you probably already have most of them on hand. The sweetened shredded coconut is key here—it brings texture and sweetness all in one.

STEP 1: PREP YOUR OVEN AND MUFFIN TIN

First things first: preheat your oven to 350°F (175°C). This is the sweet spot for baking these cakes so they rise nicely and develop that signature golden top.

You’ll also want to grease or line a standard 12-cup muffin tin. I like to use paper liners if I’m making these for guests or gifting, but if you’re keeping them at home, a simple greased pan works perfectly.

STEP 2: MIX THE WET INGREDIENTS

In a large mixing bowl, beat together the eggs and sugar until the mixture becomes pale, light, and creamy. This takes a couple of minutes with an electric mixer, or a bit longer by hand—but it’s worth it. This step adds air and gives the cakes their soft, fluffy texture.

Next, stir in the melted butter, coconut milk, and vanilla extract. Mix until everything is well combined. The coconut milk adds richness and moisture, making the cakes super tender.

STEP 3: COMBINE THE DRY INGREDIENTS

In a separate bowl, whisk together:

• 2½ cups sweetened shredded coconut

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• A pinch of salt

The shredded coconut not only adds flavor but also a bit of bite, giving these cakes a lovely contrast between the moist interior and the chewy bits of coconut.

STEP 4: BRING IT ALL TOGETHER

Now for the fun part—folding the dry mixture into the wet ingredients. Use a rubber spatula or wooden spoon, and mix gently just until everything is combined. Don’t overmix here; we want the batter to stay nice and light.

The finished batter will be thick but scoopable, with visible bits of coconut throughout.

STEP 5: FILL THE MUFFIN TIN

Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. This gives them room to rise without overflowing.

Pop the tray into the oven and get ready for your kitchen to smell absolutely amazing.

Now that your kitchen is filled with the cozy scent of coconut and vanilla, let’s get to the final (and most rewarding) part—baking and enjoying your Portuguese Coconut Cakes. These little gems are the kind of recipe that doesn’t need frosting, glaze, or any fancy extras—just a little time in the oven and maybe a dusting of powdered sugar if you’re feeling fancy.

One of the best things about Bolos de Coco is their versatility. They’re easy enough for a casual afternoon treat but feel just special enough to serve at gatherings, brunches, or holiday spreads. And they’re just as delicious the next day… if they last that long!

STEP 6: BAKE TO GOLDEN PERFECTION

Once your muffin tin is filled, bake the cakes in your preheated 350°F (175°C) oven for 20 to 25 minutes. Keep an eye on them during the last few minutes—what you’re looking for is a light golden top and a toothpick that comes out clean when inserted into the center.

Each oven runs a little differently, so don’t be afraid to start checking around the 20-minute mark. The cakes should feel firm to the touch and lightly springy. If they start browning too quickly, you can loosely cover them with foil for the last few minutes.

STEP 7: COOL BEFORE SERVING

Once baked, remove the pan from the oven and let the cakes cool in the tin for about 5 minutes. This gives them time to set and makes them easier to remove without breaking.

After that, transfer the cakes to a wire rack to cool completely. I know, I know—it’s tempting to eat one right away (and you totally can), but allowing them to cool slightly will help the texture settle and make the coconut flavor even more pronounced.

A FEW SIMPLE TIPS FOR BETTER BAKING

Bolos de Coco are wonderfully simple, but here are a few little tricks to make them even better:

• Toast the coconut: Want to deepen the flavor? Lightly toast the shredded coconut in a dry skillet before adding it to the batter. It brings out the nutty notes and adds even more aroma.

• Use full-fat coconut milk: The richness of full-fat coconut milk gives these cakes their trademark soft, moist interior. Avoid the “lite” versions—they just don’t deliver the same depth.

• Don’t overmix: After combining the wet and dry ingredients, mix only until everything is just combined. Overmixing can lead to dense cakes instead of that light, tender texture we want.

• Use an ice cream scoop: If you want your cakes to bake evenly, use a scoop to portion the batter into the muffin tin. It keeps things consistent and tidy.

HOW TO SERVE YOUR COCONUT CAKES

These cakes shine on their own, but you can also elevate them for dessert or a special occasion:

• Dust with powdered sugar for a simple, elegant finish.

• Serve warm with whipped cream and a sprinkle of extra toasted coconut.

• Pair with vanilla or coconut ice cream for a dreamy, tropical-inspired dessert.

• Dress them up with fruit—a handful of fresh berries or a spoonful of mango compote adds a bright contrast to the richness.

One of my favorite ways to enjoy these is slightly warm with an afternoon cup of tea. There’s just something about the contrast of warm cake and cool drink that makes it feel like a special moment, even if it’s just a regular Tuesday.

STORAGE TIPS FOR LASTING FRESHNESS

Bolos de Coco store beautifully, which makes them great for baking ahead. Here’s how to keep them fresh:

• At room temperature: Store in an airtight container for up to 2–3 days. Keep them in a cool, dry place away from sunlight.

• In the fridge: You can refrigerate them if you like a firmer texture, but bring them to room temperature (or warm briefly) before eating.

• In the freezer: Want to enjoy them later? Freeze the cakes individually in plastic wrap, then place in a freezer-safe container. They’ll keep for up to 2 months. To reheat, let thaw at room temp and warm slightly in the oven or microwave.