Coquito Cake Recipe
Coquito is a Puerto Rican rum coconut drink. This sheet cake tastes just like coquito! Decorate with Jordan almonds for a "light" effect.
Servings: 12
Cost: $9
Equipment
- 1 (9x13) baking cake pan
Ingredients
Rum Syrup:
- 2 tablespoons unsalted butter
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup white rum or dark rum I used white rum but if dark is all you have, use it!
- 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 unsalted butter at room temperature
- 1 1/4 cups white granulated sugar
- 3/4 cup milk
- 6 large egg 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 unsalted butter at room temperature
- 3 cups powdered sugar sifted
- Pinch of 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:
- Green and black food coloring gel we’re going for dark green
- Jordan Chocolate-Covered Almonds you could also use chocolate covered sunflower seeds that are in various colors
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
Equipment:
9x13 cake pan | KitchenAid Mixer | Piping Tips | Americolor Food Coloring Gels
Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 115mg | Potassium: 133mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1047IU | Calcium: 70mg | Iron: 1mg