Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, coquito cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Coquito cake is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Coquito cake is something that I’ve loved my entire life. They are fine and they look wonderful.
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. We start by adding sweet Coco GOYA® Cream of Coconut and rich GOYA® Coconut Milk to the batter, making it extra moist and delicious.
To begin with this recipe, we must first prepare a few components. You can cook coquito cake using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Coquito cake:
- Take cake
- Prepare 2 cup granulated sugar
- Make ready 1 cup butter or 2 sticks of butter
- Prepare 4 eggs (yokes and whites separated)
- Get 1 tbsp vanilla extract
- Take 2 cup self rising flour
- Prepare 1 cup milk
- Prepare 3/4 cup brandy
- Make ready Coquito
- Prepare 3 cup Coquito (find recipe in my profile)
- Take frosting
- Prepare 1 pints heavy whipping cream
- Take 1/4 cup powdered sugar (more or less depending on how sweet you like your frosting)
- Get 1 tsp coconut extract
- Take garnish
- Take 1 sprinkle of sweetened shredded coconut
- Make ready 1 sprinkle of cinnamon
Toast the coconut by placing it in a pan on the stove top at medium heat. See more ideas about Dessert recipes, Delicious desserts, Desserts. Jump to Recipe Print RecipeA 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!
Steps to make Coquito cake:
- 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
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So that’s going to wrap it up for this special food coquito cake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
