Easy Portuguese Coconut Cakes (Bolos de Coco)

These traditional Portuguese Coconut Cakes are soft, chewy, and incredibly easy to make with just 4 ingredients. A perfect milky custard treat that brings the warmth of a Portuguese bakery right into your California kitchen!

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Course: Dessert, Snack

Cuisine: Portuguese

Keyword: 4 ingredient coconut cakes, Bolos de Coco recipe, easy coconut dessert, Portuguese Coconut Cakes, traditional Portuguese sweets

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 195kcal

Cost: $6

Equipment

1 Standard 12-cup muffin tin Use paper liners so the cakes pop out easily!
1 Large mixing bowl Olivia loves using the big glass bowl so she can see the 'snow' (coconut) mix in.
1 Balloon whisk Perfect for getting that condensed milk and egg mixture smooth.

Ingredients

1 can (14 oz) Sweetened condensed milk The secret to that perfect milky custard base.
3 large Egg yolks Room temperature works best for a silky texture.
200 grams Unsweetened shredded coconut Plus a little extra for sprinkling on top!
1 teaspoon Pure vanilla extract Optional, but it adds a lovely floral note.

Instructions

Preheat and Prep: First, honey, let’s get the oven ready! Preheat it to 350°F (175°C). While that warms up, you can help me line our muffin tin with the paper liners. It's like putting little clothes on the cakes so they don't get stuck!
Whisk the Base: In our big bowl, let’s pour in the [sweetened condensed milk] and add those golden [egg yolks]. Whisk them together until they look like a pale, creamy sunshine. This is usually where Olivia tells me it smells like 'sweet clouds'!
Fold in the Coconut: Now for the fun part! Stir in the [shredded coconut] and the [vanilla extract]. The batter will get very thick and sticky. Make sure every bit of coconut is wearing a 'coat' of the milk mixture. If you're helping a little one, let them try the first few stirs, it’s a great arm workout!
Fill the Tin: Ladle the batter into the muffin liners, filling them about three-quarters full. Use the back of your spoon to smooth the tops. Olivia loves to add the 'finishing touch', a little pinch of extra [shredded coconut] on top of each one so they look snowy.
Bake to Golden Perfection: Pop them in the oven for 18 to 22 minutes. Keep a close eye on them! We want the tops to be toasted golden brown. When the house starts smelling like a tropical bakery, you’ll know they’re almost done. Let them cool in the tin for 5 minutes before moving them to a rack.

Notes

Don't overbake: These are best when the center is still a tiny bit soft. They will firm up as they cool!
Storage: Keep these in an airtight container at room temperature for 3 days. They actually get chewier and better on day two.
Pro Tip: If you want a more 'bakery-style' look, dust them with a tiny bit of powdered sugar once they are completely cool.
Variation: Sometimes Olivia and I press a little [raspberry jam] into the center before baking for a fruity surprise!

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