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Portuguese Coconut Cakes

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Tender and sweet Portuguese Coconut Cakes (Bolos de Coco) with a lightly golden crust and soft, custard-like center—perfect with coffee or tea.

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

Instructions

  1. Preheat oven to 375°F (190°C). Line or grease a muffin tin or small ramekins.
  2. Dissolve cornstarch in a small amount of the milk and set aside.
  3. Whisk eggs and sugar together until smooth.
  4. Stir in remaining milk, melted butter, shredded coconut, lemon juice or zest, vanilla extract, and salt.
  5. Add the dissolved cornstarch and mix until well combined.
  6. Pour mixture into prepared muffin tin or ramekins, filling each about 3/4 full.
  7. Bake for 25–30 minutes, or until tops are lightly golden and centers are just set.
  8. Let cool in pan, then transfer to a wire rack to cool completely.

Notes

Top with a dab of fruit jam for added sweetness.

Use almond extract instead of vanilla for a different flavor twist.

Try mini muffin tins for bite-sized treats.

Toast coconut beforehand for richer flavor.

Add a pinch of cinnamon for warmth.

Nutrition

Find it online: https://yumntasty.com/portuguese-coconut-cakes/