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.
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.
This drink is dedicated to all the peeps out there who wish they were on a beach in their bathing suit, sipping on a drink with an umbrella in it.
Doesn’t it seem like everyone and their mom is on vacation right now? I’m definitely not on vacation but that’s ok because I’m already planning next summer’s vacay. I found this little teeny apartment on the Amalfi coast where I plan on living out my obsession with The Talented Mr. Ripley. I plan on wearing little white sneakers with my bathing suits and drinking nothing but rose and eating grilled branzini all day–it’s going to be magical.