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Puerto Rican Wet Cake Recipe

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bizcochomojaditopuertoricanstylewetcake Wet, Puerto ricans, Recipes
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Description

Puerto Rican Wet Cake is a delicious dessert that is typically served during holidays and special occasions. This cake is known for its unique texture and flavor, which comes from a combination of coconut milk and rum. The cake is moist, soft, and has a sweet and slightly tangy taste, making it a crowd-pleaser. The cake is also easy to make and requires only a few ingredients, which are easily available in most supermarkets.

Prep Time

Preparation time for this cake is about 15 minutes, and you will need to allow an additional 45 minutes for baking.

Cook Time

The total cook time for Puerto Rican Wet Cake is about 45 minutes.

Ingredients

  • 1 can (14oz) of sweetened condensed milk
  • 1 can (13.5oz) of coconut milk
  • 1 cup of all-purpose flour
  • 1 tbsp of baking powder
  • 4 eggs
  • 1 tsp of vanilla extract
  • ½ cup of dark rum
  • 1 cup of sugar
  • 1 cup of water

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk or mixer
  • 1 9x13 baking pan
  • Parchment paper
  • Measuring cups and spoons

Method

  1. Preheat the oven to 350°F.
  2. Line a 9x13 baking pan with parchment paper.
  3. In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, flour, baking powder, eggs, vanilla extract, and dark rum until well combined.
  4. Pour the batter into the prepared baking pan and smooth the top.
  5. In a medium mixing bowl, whisk together the sugar and water until the sugar is completely dissolved.
  6. Pour the sugar syrup over the cake batter.
  7. Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let it cool completely in the pan.
  9. Cut the cake into squares and serve.

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:
  • Calories: 322
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 53g
  • Fiber: 1g
  • Sugar: 42g
  • Sodium: 108mg
  • Cholesterol: 77mg

Recipes FAQ

What if I don't have dark rum?

You can substitute dark rum with any other type of rum or skip it altogether.

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk, but the cake may be a bit denser.

Can I use gluten-free flour?

Yes, you can use gluten-free flour, but the texture of the cake may be slightly different.

Can I substitute the sweetened condensed milk with evaporated milk?

No, you cannot substitute sweetened condensed milk with evaporated milk as they are not the same.

Recipe Tips

  • Make sure to pour the sugar syrup evenly over the cake batter.
  • Let the cake cool completely before cutting it into squares.
  • You can sprinkle some shredded coconut on top of the cake for a decorative touch.

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