Coconut Wet Cake Bolo Molhado Recipes

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COCONUT POKE CAKE



Coconut Poke Cake image

White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.

Provided by Leslie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

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.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)



Portuguese Coconut Cakes (Bolos de Coco) image

My grams makes these sweet little treats all the time. Easy and quick.

Provided by drodrigues101

Categories     World Cuisine Recipes     European     Portuguese

Time 25m

Yield 3

Number Of Ingredients 4

1 ¾ cups shredded coconut
¾ cup white sugar
3 eggs
1 tablespoon grated lemon zest

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.

Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g

COCONUT WET CAKE (BOLO MOLHADO)



Coconut Wet Cake (Bolo Molhado) image

I don't have a picture of it because I haven't made it in a while but trust me, this dessert is amazing (and on my top five favorite desserts list). It's a Brasilian dessert, but just as good for where ever you feel a craving for creamy coconut goodness.

Provided by mistyki11r

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 15

4 eggs (separated)
1 1/2 cups sugar
2 cups flour
1 cup water
1 tablespoon baking powder
1 pinch salt
2 1/2 cups milk
1 cup sugar (scant)
1/2 cup margarine
2/3 cup sweetened condensed milk
2 cups milk
1 tablespoon cornstarch
1 cup heavy cream
1 egg yolk
1/2 cup coconut flakes (or however much you want)

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!

Nutrition Facts : Calories 640.2, Fat 27.4, SaturatedFat 12.9, Cholesterol 145.9, Sodium 362.6, Carbohydrate 89.5, Fiber 1.1, Sugar 62.7, Protein 11.3

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