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This coquito infused cake is the perfect holiday dessert. A soft sponge cake soaked in Puerto Rican eggnog and topped off with whipped cream and cinnamon. Super easy to make and will impress all of your friends and family!
What is Coquito Cake?
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. Once your coquito is ready, you may begin soaking the sponge cake with it. Top it off with whipped cream and cinnamon and you’re all set. You may certainly omit the alcohol if you’d like, either way, this cake is absolutely delicious!
The inspiration for this cake came from this pastel de tres leches and coquito. Mix the two recipes and you get the most delicious and moist cake ever!
Ingredient’s You’ll Need
- All-purpose flour
- Baking Powder
- Salt
- Granulated Sugar
- Vanilla Extract
- Whole Milk
- Eggs
- Evaporated Milk
- Sweetened Consended Milk
- Cream of Coconut
- Coconut Milk
- White Rum – optional
- Ground Cinnamon
- Heavy Cream
- Powdered Sugar
Can I Use a Box Cake Mix?
No, a box cake mix is usually super moist. If anything I would recommend using a dry sponge cake.
Can I Use Store-Bought Whipped Cream?
Yes, although homemade whipped cream is so much tastier and super easy to make. You may certainly top this coquito cake with any whipped cream you want.
What Do I Do With The Leftover Coquito?
You will definitely have a lot of coquito leftover, but that’s great because you can refrigerate it and serve it to your guests as a beverage. Only 3-4 cups of coquito are needed for this cake. This recipe will make about 8 cups of coquito.
More Delicious Cake Recipes
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Coquito Cake
Ingredients
- 1 cup all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup sugar, divided
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 5 large eggs, separated
Coquito
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 (13.5) can coconut milk
- 1 cup white rum , or to taste
- 1 tsp vanilla extract
- 1/2 tsp cinnamon, ground
Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Butter a 9x13 baking dish and set aside.
- Sift the all-purpose flour, salt, and baking powder. Using an electric mixer, beat the egg yolks and 1/2 cup sugar until the egg yolks turn a pale yellow color. Add the vanilla extract and milk to the egg yolk mixture and mix well. Set aside.
- In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 3-4 minutes. Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites. Pour the batter into the prepared baking dish and bake for 35 minutes. Let the cake cool completely.
- While the cake cools, make the coquito. To make the coquito, add the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, white rum, vanilla extract, and cinnamon to a blender. Blend until smooth.
- Once the cake cools, poke holes all over the cake using two forks. Pour 3 cups of the coquito into the cake.
- To make the whipped cream, mix the heavy cream and powdered sugar with an electric mixer for 3-4 minutes or until it's fluffy.
- Top the cake off with the whipped cream and sprinkle some ground cinnamon on top, if desired. Enjoy!
Video
Notes
- Only pour 2 1/2 - 4 cups of the coquito into the cake, any leftover coquito should be refrigerated and enjoyed as a cold beverage.
- If you don't want to include alcohol, simply omit the rum.
Nutrition information is automatically calculated, so should only be used as an approximation.
