How To Serve 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 sheet cake tastes just like coquito! Coquito cake is a vanilla sponge cake filled with coquito. Coquito aka Puerto Rican eggnog is a blend of cream of coconut, coconut milk, rum, evaporated milk, sweetened condensed milk, and cinnamon. You can cook Coquito cake by using 17 ingredients and 13 steps. Here is how you cook Coquito cake.

Ingredients of Coquito cake

1. Prepare of cake.
2. Prepare 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 to prepare 1 tbsp of vanilla extract.
6. You need to prepare 2 cup of self rising flour.
7. You need to prepare 1 cup of milk.
8. Prepare 3/4 cup of brandy.
9. You need to prepare of Coquito.
10. Prepare 3 cup of Coquito (find recipe in my profile).
11. You need to prepare of frosting.
12. You need to 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. You need to prepare 1 tsp of coconut extract.
15. You need to prepare of garnish.
16. You need to prepare 1 of sprinkle of sweetened shredded coconut.
17. You need to prepare 1 of sprinkle of cinnamon.

AD: This is part of the #JuntosConNestlé campaign. This is a recipe for a Coquito Tres Leches cake. It is delicious during the holidays and my kids beg me to. 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.

Coquito cake directions

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.

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! A tender cake with swirls of spiced sugar, sweetened flaked coconut, and drizzled with a coquito flavored icing. This Coquito Cinnamon Roll Bundt Cake taste like a coquito you can eat and savor! Coquito - This sugar free coconut "nog" is used in the cupcake and the frosting. Coconut Flour - A perfect low carb flour to make a coconut flavoured cupcake.

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