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!
What you suppose to do is grind the coconut add the evaperate milk. 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. Cupcakes Cupcake Cakes Coconut Icing Coconut Milk Coquito Recipe Coquito Drink Cake Although it is called a "cake", this wonderful dessert is more like a moist, dense, chewy cookie. You can have Coquito cake using 17 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Coquito cake
- Prepare of cake.
- Prepare 2 cup of granulated sugar.
- Prepare 1 cup of butter or 2 sticks of butter.
- Prepare 4 of eggs (yokes and whites separated).
- Prepare 1 tbsp of vanilla extract.
- You need 2 cup of self rising flour.
- You need 1 cup of milk.
- You need 3/4 cup of brandy.
- You need of Coquito.
- Prepare 3 cup of Coquito (find recipe in my profile).
- Prepare of frosting.
- You need 1 pints of heavy whipping cream.
- It’s 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.
- You need 1 of sprinkle of sweetened shredded coconut.
- It’s 1 of sprinkle of cinnamon.
This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog! Coquito, also known as the Puerto Rican Coconut Nog or Eggnog, is a thick, creamy holiday drink made primarily with coconut milk, sweetened condensed milk, evaporated milk, rum, and spices. Transform coquito – the festive, creamy coconut drink from Puerto Rico – into a luscious layer cake! Here, we take the classic coquito flavors – coconut, cinnamon and rum – and infuse them into each.
Coquito cake instructions
- 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.
- Enjoy.
When the cake and coconut milk have cooled, combine condensed milk, evaporated milk, heavy cream, reduced coconut milk, vanilla extract, rum. 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 is like eggnog, but better. Served predominately in Puerto Rico, where it originated, it is a rich, milky rum drink sweetened with curls of coconut cream, not to mention both evaporated milk and.
