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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!
Coquito cake cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you quickly, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Coquito cake dishes you make.
Alright, don’t linger, let’s practice this coquito cake menu with 17 elements which are absolutely easy to acquire, and we have to process them at the very least through 13 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements - Coquito cake:
- Get of cake
- Require 2 cup granulated sugar
- Take 1 cup - butter or 2 sticks of butter
- Prepare 4 eggs (yokes and whites separated)
- Need 1 tbsp - vanilla extract
- You need 2 cup for self rising flour
- You need 1 cup for milk
- Get 3/4 cup of brandy
- Make ready of Coquito
- You need 3 cup Coquito (find recipe in my profile)
- Make ready - frosting
- Give 1 pints - heavy whipping cream
- Take 1/4 cup for powdered sugar (more or less depending on how sweet you like your frosting)
- You need 1 tsp - coconut extract
- Make ready of garnish
- Require 1 sprinkle of sweetened shredded coconut
- Take 1 of sprinkle of cinnamon
I didn't use a double boiler just cooked the beaten yolks and evap. milk on medium heat until it thickened. 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. 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! Family recipes for coquito are fiercely guarded but we want to share ours with you.
Coquito cake making process:
- 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
Like many versions of coquito, our recipe involves several cans of dairy and coconut products. Learn how to make Coquito (traditional Puerto Rican Eggnog) and take your Christmas or other holidays to another level. Try one of our ideas for all occasions, from triple chocolate caramel to flourless truffle and decadent fudge cake. Coquito is a Puerto Rican version of Egg Nog. I experienced this for the first time last year and I can not get enough.
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