Recipe: Tasty Coquito cake

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!

This is a recipe for a Coquito Tres Leches cake. It is delicious during the holidays and my kids beg me. 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. You can cook Coquito cake using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Coquito cake

1. You need of cake.
2. You need 2 cup of granulated sugar.
3. Prepare 1 cup of butter or 2 sticks of butter.
4. Prepare 4 of eggs (yokes and whites separated).
5. You need 1 tbsp of vanilla extract.
6. You need 2 cup of self rising flour.
7. It's 1 cup of milk.
8. Prepare 3/4 cup of brandy.
9. It's of Coquito.
10. It's 3 cup of Coquito (find recipe in my profile).
11. It's of frosting.
12. Prepare 1 pints of heavy whipping cream.
13. Prepare 1/4 cup of powdered sugar (more or less depending on how sweet you like your frosting).
14. Prepare 1 tsp of coconut extract.
15. Prepare of garnish.
16. Prepare 1 of sprinkle of sweetened shredded coconut.
17. Prepare 1 of sprinkle of cinnamon.

See more ideas about Coquito, Puerto rican recipes, Boricua recipes. coquito cupcake. The best coquito i've ever had! I didn't use a double boiler, just cooked the beaten yolks and evap. milk on medium heat until it. Coquito is a creamy coconut holiday punch, spiked with rum traditionally from Puerto Rico.

Coquito cake step by step

1. Preheat oven to to 350° and butter or spray your molds. I use baking spray..
2. In a bowl beat egg whites until stiff and set aside.
3. In another mixing bowl, beat butter sugar, yokes, brandy and vanilla extract until well blended.
4. Slowly add the flour and milk, alternate little by little while beating.
5. Once blended, fold egg whites into batter. Very important DO NOT beat or mix the egg whites in. Gently fold them in until blended..
6. Put mixture into cake mold and gently pick up and drop the mold on the counter to get excess air out.
7. Bake for about 25-30 minutes depending on your molds. DO NOT open oven door until about 20 minutes..
8. Let cool off until warm enough that you can touch it, but not cold. With a skewer poke holes throughout the cakes.
9. Slowly pour your coquito over the cake. Make sure to use all three cups. Refrigerate for about 30 minutes.
10. While your cake is cooling and absorbing the coquito, make your frosting..
11. Combine whipping cream, coconut extract and powdered sugar in a bowl and whip until stiff.
12. Frost the cake and sprinkle shredded coconut and cinnamon on top.
13. Enjoy.

We've transformed this holiday favorite into sweet coquito cupcakes, just in time for your next holiday party. 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! 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. A tender cake with swirls of spiced sugar, sweetened flaked coconut, and drizzled with a coquito flavored icing.

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