Coconut Wet Cake (Bolo Molhado) - cooking recipe

Ingredients

Cake
4 eggs (separated)
1 1/2 cups sugar
2 cups flour
1 cup water
1 tablespoon baking powder
1 pinch salt
Filling
2 1/2 cups milk
1 cup sugar (scant)
1/2 cup margarine
Topping
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)

Preparation

Preheat oven to 325\u00b0f.
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!