Coquito cake Recipe

Name: Coquito cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup granulated sugar; 1 cup butter or 2 sticks of butter; 4 eggs (yokes and whites separated); 1 tbsp vanilla extract; 2 cup self rising flour; 1 cup milk; 3/4 cup brandy; 3 cup Coquito (find recipe in my profile); 1 pints heavy whipping cream; 1/4 cup powdered sugar (more or less depending on how sweet you like your frosting); 1 tsp coconut extract; 1 sprinkle of sweetened shredded coconut; 1 sprinkle of cinnamon

Servings: persons

2 cup granulated sugar
1 cup butter or 2 sticks of butter
4 eggs (yokes and whites separated)
1 tbsp vanilla extract
2 cup self rising flour
1 cup milk
3/4 cup brandy
3 cup Coquito (find recipe in my profile)
1 pints heavy whipping cream
1/4 cup powdered sugar (more or less depending on how sweet you like your frosting)
1 tsp coconut extract
1 sprinkle of sweetened shredded coconut
1 sprinkle of cinnamon

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

1380

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cup granulated sugar, 1 cup butter or 2 sticks of butter, 4 eggs (yokes and whites separated), 1 tbsp vanilla extract, and more.

Yes, Coquito cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coquito cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions