Coconut Cake (Bolo Gelado)

A soft, moist Brazilian coconut cake soaked in sweet coconut cream. Perfect served chilled for a refreshing dessert that melts in your mouth.

Ingredients

Cake

• 3 eggs
• 1¼ cups sugar
  (use 1 cup for a less sweet cake)
• 1½ cups all-purpose flour
• 1 cup milk
• 2 tablespoons butter
• 1 tablespoon baking powder

Sweet Cream

• 1 can sweetened condensed milk
• 1 bottle coconut milk
• 1 can whole milk
  (use the condensed milk can to measure)
• ½ cup shredded coconut

Instructions

Cake

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9×13-inch rectangular pan.
3. Beat the egg whites until stiff peaks form.
4. Add the egg yolks one at a time, mixing well after each addition.
5. Add the sugar and beat until smooth.
6. In a saucepan, heat the milk and butter until hot. Set aside.
7. Sift together the flour and baking powder.
8. Gently mix the flour mixture into the batter, alternating with the hot milk mixture.
   Do not overbeat — mix just until incorporated.
9. Pour into the prepared pan and bake for 20–25 minutes, or until golden and set.

Sweet Cream

1. Combine condensed milk, coconut milk, milk, and shredded coconut in a saucepan.
2. Heat until warm and well combined.

To Assemble

Option 1 – Traditional Pan Style

1. Cut the cake into slices while still in the pan.
2. Poke holes with a fork.
3. Pour the warm cream mixture over the cake.
4. Top with extra shredded coconut.

Option 2 – Wrapped “Bolo Gelado” Style

1. Cut the warm cake into squares.
2. Dip each piece into the warm cream mixture.
3. Place each piece onto foil or parchment paper.
4. Top with shredded coconut and wrap individually.