Easiest Way to Make Appetizing Coquito cake

Coquito cake. Free UK Delivery on Eligible Orders No Artificial Flavours. 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 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. Mix all of those ingredients together for a super tasty holiday beverage. You can cook Coquito cake using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Coquito cake

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

Once your coquito is ready, you may begin soaking the sponge cake with it. Place cake brushed-side down on cake plate. 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.

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.

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 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.