-
1
Preheat oven to to 350 and butter or spray your molds.
-
2
I use baking spray.
-
3
In a bowl beat egg whites until stiff and set aside
-
4
In another mixing bowl, beat butter sugar, yokes, brandy and vanilla extract until well blended
-
5
Slowly add the flour and milk, alternate little by little while beating
-
6
Once blended, fold egg whites into batter.
-
7
Very important DO NOT beat or mix the egg whites in.
-
8
Gently fold them in until blended.
-
9
Put mixture into cake mold and gently pick up and drop the mold on the counter to get excess air out
-
10
Bake for about 25-30 minutes depending on your molds.
-
11
DO NOT open oven door until about 20 minutes.
-
12
Let cool off until warm enough that you can touch it, but not cold.
-
13
With a skewer poke holes throughout the cakes
-
14
Slowly pour your coquito over the cake.
-
15
Make sure to use all three cups.
-
16
Refrigerate for about 30 minutes
-
17
While your cake is cooling and absorbing the coquito, make your frosting.
-
18
Combine whipping cream, coconut extract and powdered sugar in a bowl and whip until stiff
-
19
Frost the cake and sprinkle shredded coconut and cinnamon on top
-
20
Enjoy
