A cross between a creamy custard tart and an eggy macaroon, these Mini Coconut Cakes are a popular Portuguese dessert. The toasted coconut flavor really shines against the milky custard base!
Easy Mini Coconut Cakes Recipe
My friend Tina gave me this recipe for mini coconut cakes handed down from her favorite Portuguese Aunt. They’re a cross between a creamy milk custard tart and eggy macaroon.
They’re similar to my easy coconut pie, which has been a favorite for years, so it’s no surprise how much I love them.
Why You’ll Love These Portuguese Coconut Tarts
- Made with common ingredients. In addition to the coconut flakes, this recipe uses pantry staples like eggs, cornstarch, milk, and sugar. You may already have everything on hand.
- Perfect size. These mini coconut cakes are prepared in a muffin tin, so each one is the perfect individual size for dessert. These are great for sharing at the holidays!
- Creamy and eggy texture. These Portuguese coconut tarts have a unique texture, sort of a combination of a custard and macaroon. I love how soft and creamy they are.
Ingredients Needed
This Portuguese recipe is made with unsweetened coconut flakes and a handful of simple ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cornstarch – Thickens the custard mixture.
- Whole milk – I do not recommend skim milk or dairy-free alternatives for this recipe, as you want to achieve a rich, creamy texture.
- Unsweetened coconut flakes – We’re adding sugar later so start with unsweetened coconut flakes.
- Eggs – Creates the custard-like texture while giving some shape and form to the mini coconut cakes.
- Granulated sugar – For sweetness.
- Unsalted butter – Melted to add a richness to the dish.
- Lemon juice – Adds some acidity and brightness to the mixture.
- Vanilla extract – For flavor. Almond extract also works for a hint of cherry flavor instead.
- Salt – Helps to enhance and balance the flavors.
- Raspberry jam – For serving, optional.
How To Make Portuguese Mini Coconut Cakes
Here’s an overview of how to make these Portuguese coconut tarts.
(Scroll below to the printable recipe card for details and measurements.)
- Prep. Place the oven rack in the center and preheat the oven to 375F. Line the muffin tin with paper cupcake liners and spray each one with nonstick spray.
- Make the custard. Whisk the cornstarch with milk until completely dissolved. Pulse the coconut flakes in a food processor for 20-30 seconds. In a large bowl, whisk together the eggs and sugar then add the remaining ingredients one at a time – the cornstarch, the remaining milk, coconut, melted butter, lemon juice, and vanilla extract.
- Fill the muffin tins. Ladle the custard into the muffin liners, filling each one 1/4 inch from the top. You should be able to fill 10 to 11 liners.
- Bake. Bake for 25-30 minutes, until the coconut is toasted and a tester inserted in the center comes out clean.
- Enjoy. Cool completely in the muffin tin then top with a small spoonful of fruit jam and enjoy.
Tips for Success
- Chop the coconut. If you don’t have a food processor, you can use a Magic Bullet or finely chop the coconut flakes by hand with a sharp knife.
- Add each ingredient individually. Unlike some baking recipes where you can add all the dry or wet ingredients at once, for these Portuguese coconut tarts you want to add each ingredient individually. Stir between each addition, ensuring everything is combined well.
- Stir the custard frequently. In between filling each cupcake liner, stir the custard frequently so that the coconut stays evenly distributed in the batter.
- Cool completely. Since these have a custard-like texture, you want to allow them to cool completely in the muffin pan so that the custard has a chance to set.
Serving Suggestions
These mini coconut cakes are best served at room temperature. You can enjoy them as-is or add a little bit of jam on top. We really love them with raspberry jam, grape jam, or fig jam!
Proper Storage
Portuguese coconut cakes are best when enjoyed within a day or two. Store any leftovers in the fridge in an airtight container or in a freezer safe container up to 2 months. Let them come to room temperature before enjoying or pop them in the microwave for few seconds.
More Coconut Desserts To Try
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mini Coconut Cakes
Ingredients
- 2 tablespoons cornstarch
- 1 cup whole milk , divided
- 1 & 1/4 cups unsweetened coconut flakes
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons unsalted butter , melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla (or almond extract)
- pinch of salt
- raspberry jam , for serving, optional
Instructions
- Preheat the oven to 375 degrees F with the oven rack in the center.
- Line a 12-cup muffin tin with 11 paper cupcake liners and spray the liners with nonstick cooking spray.
- In a small bowl, whisk together the cornstarch with 1/4 cup milk until dissolved.
- In a food processor, pulse the coconut flakes for 20 to 30 seconds (you can also do this with a Magic Bullet if you have one or simply finely chop by hand with a sharp knife.)
- In a large mixing bowl, whisk together the eggs and sugar. Then one at a time, add the cornstarch mixture, the remaining 3/4 cup milk, the chopped up coconut, melted butter, lemon juice, and vanilla extract, stirring well after each addition.
- Ladle the custard into the paper cups, filling each 1/4 inch from the top (make sure to stir the custard frequently to keep the coconut evenly distributed. You’ll be able to fill 10 to 11 liners.)
- Bake for 25 to 30 minutes, until the coconut is nicely toasted and a tester comes out clean.
- Cool completely in the muffin tin before serving. Top with a small spoonful of fruit jam, if desired.
