Best Portuguese Coconut Cakes for Coffee or Tea Time
Moist, chewy, and deeply flavorful, these Best Portuguese Coconut Cakes are baked in individual portions with sweetened condensed milk, coconut milk, and grated coconut. A golden top and soft custardy center make them an irresistible treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
Ingredients
1 (14 oz) can sweetened condensed milk
1 cup full-fat coconut milk
2 tbsp melted butter
3 large eggs
1½ cups unsweetened grated coconut
¼ cup granulated sugar
1 tsp vanilla extract or 1 tsp lemon zest
Optional syrup:
½ cup water
¼ cup sugar
Lemon peel or cinnamon stick
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
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In a bowl, mix condensed milk, coconut milk, melted butter, and eggs. Whisk until smooth.
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Add grated coconut, sugar, and vanilla or lemon zest. Stir to combine.
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Fill muffin cups ¾ full with the batter.
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Bake for 25–30 minutes until golden and set.
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Optional: Simmer water, sugar, and peel or cinnamon for 5–7 minutes to make syrup.
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Brush syrup over cakes while warm. Let cool before serving.
Notes
Let cakes rest before unmolding for clean edges. For extra texture, top with toasted coconut.