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). This can is usually sold at liquor stores (a lot of mixed drinks use cream of coconut) or you can check any grocery store in the Hispanic Section.
You can have Coquito cake using 17 ingredients and 13 steps. Here is how you cook it.
Ingredients of Coquito cake
- It’s of cake.
- Prepare 2 cup of granulated sugar.
- You need 1 cup of butter or 2 sticks of butter.
- You need 4 of eggs (yokes and whites separated).
- It’s 1 tbsp of vanilla extract.
- It’s 2 cup of self rising flour.
- Prepare 1 cup of milk.
- You need 3/4 cup of brandy.
- Prepare of Coquito.
- It’s 3 cup of Coquito (find recipe in my profile).
- You need 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).
- Prepare 1 tsp of coconut extract.
- It’s of garnish.
- Prepare 1 of sprinkle of sweetened shredded coconut.
- It’s 1 of sprinkle of cinnamon.
Mix all of those ingredients together for a super tasty holiday beverage. Once your coquito is ready, you may begin soaking the sponge cake with it. In a large mixing bowl add cake mix, eggs, whole milk, melted butter, and vanilla. Stir until blended and pour into baking dish.
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.
Instructions In a blender mix the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, cinnamon and nutmeg. Stir in rum (or blend with other ingredients if blender is large enough). Combine coconut milk, condensed milk, evaporated milk, cream of coconut, egg yolks, and cinnamon stick in a blender; blend until cinnamon stick is broken into tiny bits. Add the milk and egg mixture and shake the bottle vigorously. This fabulous Coquito recipe is actually a family recipe from my friend Christina.
