Name: Portuguese Coconut Cakes
Prep time: 15 min
Cook time: PT-487231H41M36S
Total time: 45 min
Cuisine: Portuguese
Ingredients: 1 cup shredded coconut (sweetened or unsweetened); 3/4 cup granulated sugar; 3 large eggs; 2 tablespoons cornstarch; 1 cup whole milk; 3 tablespoons unsalted butter, melted; 1 tablespoon lemon juice or 1 teaspoon lemon zest; 1 teaspoon vanilla extract; Pinch of salt

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I love these Portuguese Coconut Cakes—they’re tender, sweet, and give me a rich, coconut-infused bite in every little cake. Lightly golden outside with a soft, almost custard-like center, they’re perfect with coffee or tea.

Why I’ll Love This Recipe

I’ll love this recipe because it’s simple, uses pantry staples, and fills my kitchen with the warm aroma of coconut and vanilla. Each mini cake feels like a little homemade indulgence—sweet, moist, and full of comforting flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded coconut (sweetened or unsweetened)
Granulated sugar
Eggs
Cornstarch
Whole milk
Unsalted butter, melted
Lemon juice or lemon zest
Vanilla extract
Pinch of salt

directions

I preheat my oven to 375°F (190°C) and line or grease a muffin tin or small ramekins.
I dissolve the cornstarch in a bit of the milk and set it aside.
I whisk together the eggs and sugar in a bowl until smooth.
I stir in the rest of the milk, the melted butter, coconut, lemon juice or zest, vanilla extract, and salt.
I add the dissolved cornstarch and mix until well combined.
I pour the mixture into the prepared muffin tin or ramekins, filling them about ¾ of the way.
I bake for 25–30 minutes until the tops are lightly golden and the centers are just set.
I let them cool in the pan, then transfer to a rack to cool completely.

Servings and timing

Servings: 10 mini cakes
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 45 minutes

Variations

I top each cake with a dab of fruit jam for extra sweetness.
I use almond extract instead of vanilla for a different twist.
I make them in mini muffin tins for bite-sized treats.
I toast the coconut beforehand for deeper flavor.
I add a pinch of cinnamon for extra warmth.

storage/reheating

I store these cakes in an airtight container in the fridge for up to 2 days. To enjoy them warm, I pop them in a low oven for a few minutes. I don’t recommend freezing them, since the custard-like center doesn’t thaw well.

Portuguese Coconut Cakes

FAQs

What’s the texture like?

They’re soft and moist inside, with a slightly crisp golden top and chewy coconut throughout.

Can I use unsweetened coconut?

Yes, and I adjust the sugar slightly to match my preferred sweetness.

Are these gluten-free?

Yes, they use cornstarch instead of flour, making them naturally gluten-free.

Can I make them dairy-free?

I can try using plant-based milk and butter, though the texture might vary a bit.

Can I make these in advance?

Yes, they keep well in the fridge and taste great the next day after the flavors settle.

Conclusion

These Portuguese Coconut Cakes are a comforting, elegant little dessert I can whip up easily. I love how each cake blends coconut, citrus, and vanilla into a soft, golden bite. They’re perfect for sharing or enjoying solo with a hot drink.