A light sponge cake drenched while warm in sweet coconut milk and condensed milk, then covered in grated coconut and chilled until it is cold, moist and almost creamy. Each square is traditionally wrapped in foil to keep it juicy. Makes 15 pieces in about 5 hr 15 min.
Prep25 min
Cook35 min
Cooling4 hr 15 min
Total
5 hr 15 min
Yield
15 pieces
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
4(200 g)eggs, separated, room temperature
1 ¼ cups (240 g)granulated sugar
3 ½ tbsp (50 g)unsalted butter, melted, plus a little for the pan
¾ cup (200 ml)whole milk, warm, for the cake
2 cups (240 g)all-purpose flour, plus a little for the pan
Heat the oven to 350°F (175°C). Butter the 9 x 13-inch (23 x 33 cm) pan and dust it with a little all-purpose flour.
Separate the eggs. Beat the egg whites to stiff peaks, about 2 minutes. Add the egg yolks one at a time, then the granulated sugar, beating until thick and pale, about 3 minutes more.
On low speed beat in the melted unsalted butter and the 200 ml warm whole milk for the cake.
Whisk the 240 g all-purpose flour, baking powder and salt, sift it over the batter and fold in gently until smooth.
Pour into the pan and bake until golden and a toothpick comes out clean, 30 to 35 minutes.
While it bakes, whisk the soak: coconut milk, sweetened condensed milk and the 200 ml whole milk for the soak until smooth.
Poke the hot cake all over with a fork and slowly pour the soak over it so it is absorbed evenly. Sprinkle the sweetened flaked coconut over the top and let cool 15 minutes.
Cut into 15 squares, wrap each in foil (or cover the pan), and refrigerate until cold and fully soaked, at least 4 hours, before serving.
Tips
Pour the soak slowly in several passes, waiting a minute between, so the cake drinks it in rather than pooling.
Fresh grated coconut, if you can find it, makes the topping juicier than flaked coconut.
Contains coconut; check with your doctor if you avoid tree nuts.
Good with iced coffee.
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How long does it take to make bolo de coco gelado (chilled coconut cake)?
Plan on 25 minutes of prep and 35 minutes of cooking, plus 4 hours 15 minutes to chill and rest. The recipe makes 15 pieces.
How should I store bolo de coco gelado (chilled coconut cake)?
Keep wrapped in the refrigerator up to 4 days; serve straight from the refrigerator.
Can I make bolo de coco gelado (chilled coconut cake) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Serve it with iced coffee.
Variations
Doce de leite layer: spread 200 g (2/3 cup) doce de leite over the soaked cake before the coconut; chill time unchanged.
Toasted coconut top: toast the 100 g (1 1/3 cups) flaked coconut in a dry skillet over medium-low heat, stirring, until light golden, 4 to 5 minutes, and cool before sprinkling.
Lime zest version: add 1 tsp (2 g) finely grated lime zest to the soak for a fresh edge; no time change.
Estimated · per serving
Nutrition
Per serving = 1 of 15 servings this recipe makes.
284Calories / serving
11.1gFat
42.7gCarbs
5.2gProtein
38.7gSugar
Whole recipe (15 servings):
~4260 cal ·
167g fat ·
641g carbs ·
78g protein ·
581g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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