Coconut Wet Cake Bolo Molhado Recipes

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
• Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
• Bake in the preheated oven until firm and golden, 15 to 20 minutes.

COCONUT POKE CAKE

Steps:

• Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
• Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

ALINE'S FAVORITE WET COCONUT CAKE

Steps:

• 1. Make cake to box directions, I like to add one cap full of vanilla extract, and 2 tablespoons coconut. BUT you can use just the vanilla or almond extract or both to the cake batter.
• 2. after cake is done and cooled, use straw (what we always used) or use a kabob stick etc. Take the straw, poke it, make holes all over cake. In mixing bowl add the can of cream of coconut, coconut milk mix well with wisk. or electric beater, stand mixer which ever you are using or prefer to use. ****Remember to reserve about 3 tbsps or up to 1/4 of a cup, as you desire of this mixture to add in for topping. Then proceed to pour this mixture SLOWLY over the cake evenly ensuring it soaks in every part of the cake. I then take a spatula or spoon and scoop up any leftover thats near sides, re pour over cake, YOU need to allow time to soak in, 5/10 mins at least. to ensure its all soaked in. After all its called a WET COCONUT CAKE> :)
• 3. Once the milk mixture has soaked in well proceed to use the Reserved amount of coconut cream/milk mixture, add well with the whipped topping, and a half cup of sweetened coconut to a cup to your desire, mix this well with wisk or spoon, or whatever your using. Then proceed to spoon onto cake in a even layer and to top and sides. lastly top the cake with the toasted sweetened coconut flakes... EAT, ENJOY!!!!
• 4. **** ( IF YOU DESIRE A SWEETER TOPPING ADD the 1 cup of whipped fluffy white frosting) we like it a bit sweeter sometimes so we tried diff things, liked adding this, but you DO NOT HAVE TO**** This cake gets better over time, and has to be covered, refrigerated to keep. Will last a few days if kept properly, BUT there is not many left overs when i make this cake to last that long. again this was my grandmothers favorite cake ever. so i wanted to share with all of you.

CHOCOLATE "WET" CAKE

Steps:

• Heat oven to 400. it is important the oven is at the right temperature for this recipe, so leave ample time to preheat. Grease and flour 9x13 pan. In a large bowl, combine sugar and flour. In a heavy pan bring butter, shortening cocoa and water to boil, then add buttermilk, vanill, cinnamon and eggs; mix well. the batter will be thin and may spatter. pour into pan and bake 400 for 25 minutes. For the frosting, bring the cocoa, butter and milk to boil. Pour into bowl and add sugar till the frosting reaches desired consistency. Stir in nuts if using. Spread over cooled cake.

GINGER CAKE: BOLO DO GINGIBRE

Steps:

• Preheat the oven to moderately slow (325 degrees F.) Sift together the flour, baking soda, baking powder, and spices onto a piece of wax paper and set aside. Cream together the butter, shortening and sugar until fluffy-light. Add the molasses and cream well; beat in the eggs yolks, 1 at a time. Combine the Madeira and the milk. Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids, beginning and ending with the dry ingredients. Beat the egg whites to soft peaks and fold gently into the batter but thoroughly.
• Pour the batter into a well-greased and floured 10-inch tube pan and bake about 1 hour and 15 minutes or until the cake beings to pull from the sides of the pan and feels springy to the touch. Cool the cake right-side up in its pan on a wire rack 10 minutes; loosen with a spatula then the cake out of the rack, remove the pan, and cool to room temperature before cutting. Serve plain, or frost if you like with your favorite butter cream to which you have added about 1 tablespoon of Madeira wine and 2 to 3 tablespoons of chopped preserved ginger.

COCONUT WET CAKE (BOLO MOLHADO)

Steps:

• Preheat oven to 325°f.
• 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!