These Frozen Daiquiris are the perfect answer to a hot summer day or need for a vacation. No pre-made mixes, just a refreshing from scratch drink with all the tropical vibes. I love making these with fresh pineapple, but this recipe gives directions on how to make frozen strawberry daiquiris and frozen banana daiquiris, too!
I love this Coquito Cake so much!
Let’s start with the basics:
What is coquito?
Coquito is often described as a Puerto Rican eggnog but I’ve always felt like that comparison doesn’t do it justice. First of all, it’s MUCH better than eggnog. And secondly, it usually doesn’t have egg in it (some families’ recipes do use egg, but most don’t).
Coquito is a coconut-based drink that usually has sweetened condensed milk, regular milk, lots of rum and a hint of spices like cinnamon and cloves.
My family is not Puerto Rican so I didn’t have it until I was a teenager, living in South Florida. I remember someone handing it to me at a party and I was like, DANG WHAT IS THIS?!?!
It’s way better than eggnog in my opinion. The texture and weight is way lighter than eggnog (my usual issue with drinking it), which I love. The combination of rum and coconut is just the best, especially with the spices added in.
Now, Let’s Incorporate Coquito Flavors Into a Cake!
I took those flavors and implemented them into this cake! I thought of doing a tres leches but I’ve made a lot of tres leches cakes in the past so I was looking to do something a lil’ different.
This cake is kind of like a soaking cake because of the rum syrup that is brushed it on top. When we were developing this cake, we sort of asked ourselves, How do we put the rum into it? We thought about a lot of options but none of them sounded all that great. Soaking it in a rum syrup sounded like the absolute best way. The butter in the rum syrup, adds a nice gentle richness. It’s like a buttered rum…but not.
The sheet cake itself is a nice fluffy coconut cake that uses coconut cream (a must in coquito). I used the brand Goya. This can is usually sold at liquor stores (a lot of mixed drinks use cream of coconut) or you can check any grocery store in the Hispanic Section.
I also used coconut extract because it really packs that coconut flavor punch that we love so much. (I tested it without the coconut extract and the flavor didn’t come through enough; you really need that!)
I’m back from Portland and currently flying my body to Boston for a book signing and wreath-making workshop. I actually really love traveling during the holidays. I love the shitty Christmas lights and decorations in stores and in airports. I think it’s because it reminds me of Home Alone.
If you haven’t heard, SERIAL just dropped season 2. I kinda wish they just posted all of the episodes like Netflix does. I mean, part of me doesn’t because I wouldn’t get anything else done but you know what I mean!
Let’s talk about hot buttered baba au rhums! When Billy came to my house the other day so we could test these, he was like what the hell is that. I explained that they’re kinda like a French version of a tres leches cake and it all made sense to him. (Billy was also Mexican in his past life because he knows more about Thalia and Mexican pop culture than anyone I know.)
If you’ve never made this cake there are a few things to keep in mind:
1. This batter is very wet. Like, you might think I’m playing a joke on you or you made a huge mistake but you didn’t!
2. This cake is yeasted. But it’s a million times simpler than making any form of dough because there’s no forming of any kind. The first rise doesn’t even have to be transferred to a clean bowl. It’s very hands off.
3. This cake is very dry…that is until you but all that hot buttered rum business on top. That’s the good stuff.
It feels like this entire summer everyone has been on vacation without me. I’ll open up (enter: all social media networks) and there they are: picture after picture of people drinking pina coladas by the beach, frolicking in the sand, on their hipster rooftops in Brooklyn wearing jorts–it’s not fair! It’s been depressing. But now, I’m the one on vacation (albeit a short one, but I’ll take what I can get).
I’m currently in Palm Springs chilling in the sun/mostly the air-conditioning. It’s 110 degrees. Yes, one one zero. What’s odd is that I kinda like it. The dry California, dessert air is nice–it feels very spa-like and it helps that I’m doing nothing but laying on the couch, drinking a cocktail and reading a summer book.
I’ve been wanting to make a boozy milkshake for like FOR-EVER-R. Also, fun fact: I wrote this post a few days ago, which means I was lying then, but am totally telling you the truth now. Confusing? I understand. Boozy milkshake. If you read this blog regularly, you know that I love my coffee. There’s nothing better, in my humble opinion, than coffee ice cream. Combine coffee ice cream with a little milk, dark rum, some more coffee and put it in a blender? Heaven. Salty chocolate covered coffee beans is totally a thing I did too.