Coconut Wet Cake (Bolo Molhado) – a delicious recipe with Cake, eggs, sugar, flour, water, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 325u00b0f.", "Mix all cake ingredients but egg whites in large bowl.", "Beat egg whites until thick and fluffy. Fold into batter.", "Spread into greased 9""x13"" baking pan and bake for about 30 minutes, or until a toothpick comes out clean.", "Boil the milk, sugar, and margarine for the filling and pour on baked cake. You can poke holes in the cake with a toothpick first if you want.", "For the topping, Mix the 2 cups milk and 1 tablespoon cornstarch together and pour into kettle. Add sweetened condensed milk, cream, and egg yolk. Cook until thick. Spread over cake.", "Sprinkle coconut flakes over cake and chill for at least one hour before serving.", "Enjoy!"]
1297
kcal
Calories
44
g
Fat
195
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: Cake, 4 eggs (separated), 1 1/2 cups sugar, 2 cups flour, and more.
Yes, Coconut Wet Cake (Bolo Molhado) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
