Coquito cake. Transform coquito – the festive, creamy coconut drink from Puerto Rico – into a luscious layer cake! Top with shredded coconut for a Coquito Cake that's perfect for the holidays – or any special occasion! This sheet cake tastes just like coquito!
Coquito is a creamy coconut holiday punch, spiked with rum traditionally from Puerto Rico. Like eggnog, coquito is made throughout the holiday season. We've transformed this holiday favorite into. You can cook Coquito cake using 17 ingredients and 13 steps. Here is how you cook it.
Ingredients of Coquito cake
- You need of cake.
- Prepare 2 cup of granulated sugar.
- You need 1 cup of butter or 2 sticks of butter.
- Prepare 4 of eggs (yokes and whites separated).
- Prepare 1 tbsp of vanilla extract.
- Prepare 2 cup of self rising flour.
- Prepare 1 cup of milk.
- It’s 3/4 cup of brandy.
- Prepare of Coquito.
- Prepare 3 cup of Coquito (find recipe in my profile).
- You need of frosting.
- It’s 1 pints of heavy whipping cream.
- Prepare 1/4 cup of powdered sugar (more or less depending on how sweet you like your frosting).
- You need 1 tsp of coconut extract.
- Prepare of garnish.
- It’s 1 of sprinkle of sweetened shredded coconut.
- Prepare 1 of sprinkle of cinnamon.
Coquito is essentially a coconut flavored Puerto Rican eggnog and I have fond memories of my While the cake is in the oven, we make the coquito topping, and after the cake has cooled, we pour. This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick It's a great make ahead Christmas cocktail. Family recipes for coquito are fiercely guarded but we want to share ours with you. Like many versions of coquito, our recipe involves several cans of dairy and coconut products.
Coquito cake step by step
- Preheat oven to to 350° and butter or spray your molds. I use baking spray..
- In a bowl beat egg whites until stiff and set aside.
- In another mixing bowl, beat butter sugar, yokes, brandy and vanilla extract until well blended.
- Slowly add the flour and milk, alternate little by little while beating.
- Once blended, fold egg whites into batter. Very important DO NOT beat or mix the egg whites in. Gently fold them in until blended..
- Put mixture into cake mold and gently pick up and drop the mold on the counter to get excess air out.
- Bake for about 25-30 minutes depending on your molds. DO NOT open oven door until about 20 minutes..
- Let cool off until warm enough that you can touch it, but not cold. With a skewer poke holes throughout the cakes.
- Slowly pour your coquito over the cake. Make sure to use all three cups. Refrigerate for about 30 minutes.
- While your cake is cooling and absorbing the coquito, make your frosting..
- Combine whipping cream, coconut extract and powdered sugar in a bowl and whip until stiff.
- Frost the cake and sprinkle shredded coconut and cinnamon on top.
Find images and videos about food, cake and sweets on We Heart It – the app to get lost in what you love. Want to know how to make coquito? Try this thick and creamy coquito recipe with lots of coconut and rum! The holidays aren't complete without this Puerto Rican coquito drink! Coquito is a Puerto Rican version of Egg Nog.