How to Make Tasty Coquito cake

Coquito cake. Place cake brushed-side down on cake plate. The sheet cake itself is a nice fluffy coconut cake that uses coconut cream (a must in coquito). I used the brand Coco Lopez but if you can't find it, search for Goya.

Coquito aka Puerto Rican eggnog is a blend of cream of coconut, coconut milk, rum, evaporated milk, sweetened condensed milk, and cinnamon. Mix all of those ingredients together for a super tasty holiday beverage. Place cake brushed-side down on cake plate. You can cook Coquito cake using 17 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Coquito cake

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

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 and every cake layer. In a large mixing bowl, add all ingredients. Top cooled coquito cake with the whipped topping and add toasted coconut flakes if desired.

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.

When cake is cool, use the round end of a spoon or chop stick to poke holes all over the cake. Pour the Coquito topping evenly on top of cake. Refrigerate cake for at least four hours, but preferably overnight. Toast the coconut by placing it in a pan on the stove top at medium heat. Coquito Cake Transform coquito - the festive, creamy coconut drink from Puerto Rico - into a luscious layer cake!