Small Portuguese Coconut Cakes for Any Occasion
These Portuguese coconut cakes are rich, moist, and made with only a few pantry staples. With golden tops and soft, chewy centers, they’re the perfect treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cakes 1x
Ingredients
1 can (14 oz) sweetened condensed milk
3 large eggs
2 tbsp unsalted butter, melted
1 1/2 cups unsweetened shredded coconut
1/4 cup whole milk
1 tsp vanilla extract (optional)
Zest of 1 lemon or orange (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease or line a muffin tin.
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In a bowl, whisk together condensed milk, eggs, and melted butter until smooth.
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Stir in shredded coconut, milk, and optional vanilla or zest. Mix until just combined.
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Spoon batter into prepared muffin cups, filling 3/4 full.
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Bake 20–25 minutes, until golden brown and set.
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Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days. Optional: sprinkle toasted coconut on top before baking.