Portuguese Coconut Cakes: A Delicious & Easy Recipe

Portuguese Coconut Cakes, or Queijadas de Coco as they’re known in Portugal, are a delightful bite of sunshine that will transport you straight to the sun-kissed shores of Lisbon with every mouthful. Imagine sinking your teeth into a sweet, slightly chewy, and intensely coconutty treat – that’s the magic of these little cakes! Have you ever wondered how a simple combination of ingredients could create such an explosion of flavor and texture?

These aren’t just any cakes; they’re a piece of Portuguese history. While the exact origins are debated, similar “queijadas” (cheese cakes) have been a staple in Portuguese cuisine for centuries, often associated with convents and religious orders who were renowned for their baking skills. The addition of coconut, likely influenced by Portugal’s colonial past and trade routes, elevates these cakes to something truly special.

What makes Portuguese Coconut Cakes so irresistible? It’s the perfect balance of sweetness, the satisfying chewiness from the coconut, and the delicate, almost custard-like interior. They’re incredibly easy to make, requiring minimal ingredients and effort, making them perfect for a quick dessert or a delightful addition to your afternoon tea. Whether you’re a seasoned baker or a complete novice, you’ll find yourself falling in love with the simplicity and deliciousness of these charming little cakes. Get ready to embark on a culinary adventure and discover the joy of baking these authentic Portuguese treats!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups shredded coconut, sweetened
• Powdered sugar, for dusting (optional)

Preparing the Batter:

1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 5-7 minutes using an electric mixer on medium speed. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy, which is crucial for a tender cake.
2. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This step is important because adding the eggs too quickly can cause the batter to curdle. If the batter does curdle slightly, don’t worry too much; it will usually come back together as you add the flour. Just make sure each egg is fully incorporated before adding the next.
3. Add the Extracts: Stir in the vanilla and almond extracts. These extracts enhance the flavor of the coconut and add a lovely aroma to the cakes. You can adjust the amount of extract to your liking, but I find that 1 teaspoon of vanilla and 1/2 teaspoon of almond extract provide the perfect balance.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for a consistent rise and flavor.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. This method helps to prevent overmixing, which can result in a tough cake. Add about one-third of the dry ingredients, then half of the milk, then another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter; a few streaks of flour are okay.
6. Fold in the Coconut: Gently fold in the shredded coconut until it is evenly distributed throughout the batter. Be careful not to overmix at this stage, as this can deflate the batter and result in a dense cake. The coconut adds moisture and a wonderful coconut flavor to the cakes.

Baking Process:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. Prepare the Baking Pan(s): Grease and flour a 9×13 inch baking pan. You can also use cupcake liners in a muffin tin if you prefer individual cakes. If using a baking pan, greasing and flouring prevents the cake from sticking and ensures easy removal. If using cupcake liners, no greasing is necessary.
3. Pour Batter into Pan(s): Pour the batter into the prepared baking pan or fill the cupcake liners about two-thirds full. If using a baking pan, spread the batter evenly.
4. Bake the Cake(s): Bake for 30-35 minutes for a 9×13 inch cake, or 18-20 minutes for cupcakes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s always a good idea to check for doneness a few minutes before the recommended time. The cake should be golden brown on top and spring back lightly when touched.
5. Cool the Cake(s): Let the cake(s) cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. This prevents the cake from breaking apart while it’s still warm and delicate. If using cupcakes, let them cool in the muffin tin for a few minutes before transferring them to a wire rack.

Serving and Storage:

1. Dust with Powdered Sugar (Optional): Once the cake(s) are completely cool, dust with powdered sugar for a beautiful presentation. This is entirely optional, but it adds a touch of sweetness and elegance.
2. Slice and Serve: Slice the cake into squares or serve the cupcakes individually. These Portuguese Coconut Cakes are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.
3. Storage: Store the cake(s) in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. The cake may become slightly drier in the refrigerator, so you may want to warm it up slightly before serving. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Tips and Variations:

1. Use Full-Fat Coconut Milk: For an even richer and more coconutty flavor, substitute half of the milk with full-fat coconut milk. This will add a creamy texture and enhance the coconut flavor.
2. Add Lemon Zest: A teaspoon of lemon zest can brighten up the flavor of the cake and complement the coconut beautifully.
3. Toast the Coconut: For a deeper, nuttier flavor, toast the shredded coconut before adding it to the batter. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, stirring occasionally.
4. Make a Coconut Glaze: For an extra touch of sweetness and coconut flavor, make a simple coconut glaze by whisking together powdered sugar, coconut milk, and a touch of vanilla extract. Drizzle the glaze over the cooled cake.
5. Add Chocolate Chips: For a decadent twist, add 1 cup of chocolate chips to the batter along with the coconut. Milk chocolate, dark chocolate, or white chocolate chips all work well.
6. Use Different Extracts: Experiment with different extracts to customize the flavor of the cake. Almond extract is a classic choice, but you can also try coconut extract, rum extract, or even a hint of orange extract.
7. Make Mini Cakes: Use mini loaf pans to make individual cakes. This is a great option for gifting or for portion control. Adjust the baking time accordingly.
8. Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined after each addition of ingredients.
9. Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, helps to create a smooth and emulsified batter, which results in a more tender cake.
10. Check for Doneness: Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake; if it comes out clean or with just a few moist crumbs attached, the cake is done.

Conclusion:

Okay, friends, let’s be honest – you’ve made it this far, which means these Portuguese Coconut Cakes have officially piqued your interest, right? And trust me, you won’t regret giving them a try. They’re not just delicious; they’re a little bite of sunshine, a sweet escape, and a guaranteed crowd-pleaser all rolled into one. The delicate balance of sweet coconut, the subtle hint of lemon, and that perfectly moist crumb… it’s a symphony of flavors and textures that will have you reaching for seconds (and maybe thirds!).

But beyond the incredible taste, what makes this recipe a must-try is its simplicity. Seriously, you don’t need to be a master baker to whip up a batch of these beauties. The ingredients are readily available, the instructions are straightforward, and the results are consistently amazing. It’s the kind of recipe you can rely on for a quick dessert, a special occasion, or just a little something to brighten your day. Plus, the aroma that fills your kitchen while they’re baking is pure bliss!

Now, let’s talk serving suggestions and variations, because that’s where the real fun begins! These Portuguese Coconut Cakes are absolutely divine on their own, served warm with a dusting of powdered sugar. But if you’re feeling a little extra, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of melted chocolate or a sprinkle of toasted coconut flakes would also be fantastic additions. For a more sophisticated touch, consider serving them with a side of fresh berries or a light citrus glaze.

And the variations? Oh, the possibilities are endless! If you’re a fan of nuts, try adding a handful of chopped almonds or pecans to the batter. For a tropical twist, incorporate some diced pineapple or mango. You could even experiment with different extracts, like almond or vanilla, to create your own unique flavor profile. And for those who are gluten-free, simply substitute the all-purpose flour with a gluten-free blend – the cakes will still be just as delicious!

This recipe for Portuguese Coconut Cakes is truly a gem. It’s easy, versatile, and utterly irresistible. I’ve made these cakes countless times, and they always disappear in a flash. They’re perfect for sharing with friends and family, bringing to potlucks, or simply enjoying as a little treat for yourself.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of these delightful cakes. I promise you won’t be disappointed. And once you’ve tried them, I’d love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let’s spread the coconut cake love and inspire others to give this recipe a try. Happy baking!

I am confident that you will love this Portuguese Coconut Cakes recipe. Let me know what you think!