What the heck is this?
These bite-sized golden beauties are called Queijadas de Coco — basically, soft and chewy coconut cakes that taste like sunshine and hugs from a Portuguese grandma. They’re slightly crisp on the outside, gooey and tender on the inside, and absolutely packed with coconut flavor. Best part? You mix everything in one bowl and boom — little tropical custardy cakelets appear like magic. No frosting, no filling, just straight-up coconut glory.
Perfect with coffee, tea, or when you’re stress-eating something that makes you feel like you’re on a beach in Lisbon.
Why You’ll Love This Recipe
One bowl = minimal mess, major payoff.
They taste like macaroons and custard had a baby.
Gluten-free friendly!
They keep well, so bake once and snack all week.
Perfect for parties, gifts, or hoarding them for yourself (no shame).
The Stuff You’ll Need
2 cups sweetened shredded coconut
4 large eggs
1 cup granulated sugar
¼ cup all-purpose flour (or use almond flour for gluten-free vibes)
2 tbsp melted butter
1 tsp vanilla extract
1 cup whole milk
Pinch of salt
Powdered sugar, for dusting (optional but fancy)
Let’s Get Baking
- Preheat & prep: Oven to 350°F (175°C). Line a muffin tin with paper liners or grease it real good.
- Mix it up: In a large bowl, whisk together eggs and sugar until smooth. Add flour, coconut, melted butter, milk, vanilla, and salt. Stir until fully combined. The batter will look a little loose — that’s what you want.
- Scoop & bake: Pour into your muffin cups, filling about ¾ of the way full. Bake for 25–30 minutes or until the tops are golden brown and the centers are just set.
- Cool & serve: Let them cool in the tin for 10–15 minutes, then pop out and dust with powdered sugar if you’re feelin’ fancy.
Serving Suggestions
Serve warm or room temp with coffee, espresso, or a cheeky dessert wine.
Dress them up with fresh berries and a dollop of whipped cream.
Gift them in a cute little box — people will think you’re a baking genius.
Switch It Up
Add a little lemon or orange zest for a citrusy kick.
Mix in a few mini chocolate chips or chopped nuts.
Make minis in a mini muffin pan for cute little two-biters.
Questions People Actually Ask
Q: Can I make these dairy-free?
A: Yup! Sub in almond milk and coconut oil for the milk and butter.
Q: Can I freeze them?
A: Totally. Freeze in an airtight container and thaw as needed — great for make-ahead dessert moments.
Q: Do I have to use sweetened coconut?
A: It’s traditional and adds to the sticky-sweet texture, but you can use unsweetened if you like things less sweet (just add 2 extra tablespoons of sugar).
Portuguese Coconut Cakes: Sweet, Golden, Tropical Magic
- Total Time: 30 minute
- Yield: Makes 12 cakes 1x
Description
These bite-sized golden beauties are called Queijadas de Coco — basically, soft and chewy coconut cakes that taste like sunshine and hugs from a Portuguese grandma. They’re slightly crisp on the outside, gooey and tender on the inside, and absolutely packed with coconut flavor. Best part? You mix everything in one bowl and boom — little tropical custardy cakelets appear like magic. No frosting, no filling, just straight-up coconut glory.
Ingredients
2 cups sweetened shredded coconut
4 large eggs
1 cup granulated sugar
¼ cup all-purpose flour (or use almond flour for gluten-free vibes)
2 tbsp melted butter
1 tsp vanilla extract
1 cup whole milk
Pinch of salt
Powdered sugar, for dusting (optional but fancy)
Instructions
Preheat & prep: Oven to 350°F (175°C). Line a muffin tin with paper liners or grease it real good.
Mix it up: In a large bowl, whisk together eggs and sugar until smooth. Add flour, coconut, melted butter, milk, vanilla, and salt. Stir until fully combined. The batter will look a little loose — that’s what you want.
Scoop & bake: Pour into your muffin cups, filling about ¾ of the way full. Bake for 25–30 minutes or until the tops are golden brown and the centers are just set.
Cool & serve: Let them cool in the tin for 10–15 minutes, then pop out and dust with powdered sugar if you’re feelin’ fancy.
Notes
Serve warm or room temp with coffee, espresso, or a cheeky dessert wine.
Dress them up with fresh berries and a dollop of whipped cream.
Gift them in a cute little box — people will think you’re a baking genius.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
Nutrition
- Calories: ~180 per cake
- Protein: ~3g