Coquito Cake Recipe
User Reviews
5
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
1 hr 20 mins
-
Servings
12
-
Calories
230 kcal
-
Course
Dessert
-
Cuisine
Puerto Rican
Coquito Cake Recipe
Report
Coquito Cake is a coconut-flavored sheet cake layered with creamy coconut buttercream and soaked in a rum-infused syrup with cinnamon, creating a moist dessert that carries tropical, sweet, and spiced notes. The cake layers use cream of coconut and coconut extract for pronounced coconut taste from batter to frosting.
Description
The cake combines a tender coconut batter made from flour, baking powder, salt, butter, sugar, milk, egg whites, cream of coconut, and coconut extract, baked in a 9x13-inch pan to a light golden crumb. The rum syrup, made by simmering butter, sugar, water, white rum, and a cinnamon stick, is poured over the warm cake to infuse moisture and flavor, enriching its texture.
The frosting is a coconut buttercream composed of butter, powdered sugar, cream of coconut, heavy cream, salt, and coconut extract, whipped to a smooth, spreadable consistency. This frosting enhances the tropical character and adds richness. The cake is decorated with colored gels and almonds or chocolate-covered sunflower seeds for visual appeal.
This dessert suits celebrations where coconut and rum flavors are desired, offering layers of moist cake, spiced infusion, and creamy finish. Equipment such as piping tips and food coloring gels assist in cake decoration.
Share:
Ingredients
Rum Syrup:
- 2 tablespoons butter unsalted
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup white rum I used white rum but if dark is all you have, use it!, or dark rum
- 1 cinnamon stick
Coconut Sheet Cake:
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cups butter at room temperature, unsalted
- 1 1/4 cups granulated sugar white
- 3/4 cup milk
- 6 egg large, whites
- 1/2 cup cream of coconut from brands like Coco Lopez or Goya
- 1 1/2 teaspoons coconut extract
Coconut Buttercream Frosting:
- 1 cup butter at room temperature, unsalted
- 3 cups powdered sugar sifted
- Pinch salt
- 3 tablespoons cream of coconut we’re using it in the cake and buttercream
- 1 tablespoon heavy cream
- 1/2 teaspoon coconut extract
For Decorating:
- food coloring gel we’re going for dark green, green and black
- almonds you could also use chocolate covered sunflower seeds that are in various colors, Jordan chocolate-covered
Instructions
To Make the Rum Syrup:
- To a saucepan, set over medium heat, add the butter and when melted, add the sugar, water, rum and cinnamon stick. Bring the mixture to a simmer and then immediately turn to low heat. Cook for about 5 minutes. Remove from the heat and allow to steep while you make the cake.
To Make the Coconut Sheet Cake:
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with cooking spray (or rub with butter) and line with a sheet of parchment. Set aside.
- In a medium bowl, add the all-purpose flour, baking powder and salt. Whisk until combined.
- To the bowl of a stand-up mixer with the paddle attachment (or you can use a large bowl with an electric mixer), add the butter and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites, cream of coconut and coconut extract; whisk until combined.
- Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the egg white mixture), add to the butter/sugar mixture until the batter is relatively smooth.
- Pour the batter into the prepared baking pan and transfer to the oven to bake for 22 to 25 minutes, until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 5 minutes. And then brush with the rum syrup. I like to do it when it's warm so the cake absorbs the rum syrup. Allow to cool in the pan and then transfer to any serving tray you like.
To Make the Frosting:
- To the bowl of a stand-up mixer with the paddle attachment (or in a medium bowl with an electric hand-mixer), add the butter and sifted powdered sugar. Beat on low, until smooth, about 1 minute. Next, add the cream of coconut, coconut extract and heavy cream. Beat on medium speed for a full 2 minutes; this will result in super fluffy frosting.
To Decorate the Cake:
- Set aside about 1/4 cup of buttercream and place it in a bowl. Using black and green food coloring gel, add food gel until it turns a dark green color (we’re going for the color of Christmas tree lights—we’re artists!).
- Add the buttercream to a piping bag fitted with a #5 round tip. And add swirls in different directions, mimicking the cord of the lights. Arrange the almonds on the “cord” to replicate as “lights.” Slice and serve.
Notes
- Use a 9x13 cake pan lined with parchment for easy cake removal and even baking.
- A stand mixer with paddle attachment improves batter mixing; electric mixer can substitute.
- Cream of coconut and coconut extract are used in both batter and buttercream to boost coconut flavor.
- Rum syrup is poured on warm cake for maximum absorption and moist crumb.
- Decorate with Americolor food coloring gels and almonds or colored chocolate-covered sunflower seeds for festive appearance.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
13g
(65%)
Cholesterol
60mg
(20%)
Sodium
115mg
(5%)
Potassium
133mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
1047IU
(21%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 60mg | 20% |
| Sodium | 115mg | 5% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1047IU | 21% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
Other Recipes
You'll Also Love
