Coconut cake

Puerto Rican recipes





Imagine the delicious taste of Coquito in an exquisite dessert! Here, we transform the creamy Puerto Rican festive drink into an exquisite layered cake. The typical coquito flavors (coconut, cinnamon and rum) are infused into each and every layer of this delicious cake. We start by adding sweet GOYA Cream of Coconut and sumptuous GOYA Coconut Milk to the batter, making it super fluffy and scrumptious. Then we dip the cake layers in a cinnamon and rum syrup. Finally, top the cake with a creamy coconut and shredded coconut frosting for a Coquito Cake that's perfect for the holidays, or any special occasion!

Ingredients Preparation Share



For the recipe

For the glaze

  • 0.25 cup of Coconut Cream
  • 0.75 cup of Coconut Milk
  • 0.25 cup of flour
  • 1 touch of salt
  • 1 cup of powdered sugar
  • 0.5 tablespoon of coconut extract

For the rum syrup

  • 0.5 cup of Coconut Cream
  • 0.25 cup of brown rum
  • 1 pinch of cinnamon or nutmeg


Para el bizcocho:

  1. Ajustar las rejillas del horno colocándolas en el tercio superior y el tercio inferior del horno. Calentar el horno a 175°C. Rociar tres bandejas redondas para pasteles de 22 cm con aceite en spray; cubrir los fondos de las bandejas con papel de horno y rociar también el papel; reservar.
  2. En un recipiente pequeño, batir la harina, la levadura en polvo y la sal; reservar. En otro recipiente pequeño, batir las claras de huevo, la crema de coco, la leche de coco y la vainilla hasta que queden bien combinadas; reservar. En un recipiente grande y con una batidora eléctrica a velocidad media, batir la mantequilla con el azúcar, raspando de vez en cuando las paredes del recipiente con una espátula, hasta que la mezcla quede ligera y esponjosa, en unos 4 minutos. Añadir la mezcla a base de harina y la de coco en tres partes incorporándolas alternadamente, parte por parte, con la batidora a velocidad lenta, comenzando y terminando con la mezcla de harina; batir hasta que se mezcle. Proceder luego a batir la mezcla hasta que quede suave, en un minuto aproximadamente.
  3. Divide the dough equally between the prepared pans; spread evenly with an elbow pastry knife. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Transfer the pans to a wire rack to cool for about 10 minutes. Run a thin knife around the edges of the pans; turn them out onto the racks and cool completely. Remove and discard the baking paper.
  4. While the cakes are cooling, sprinkle a baking sheet with 1 1/2 cups shredded coconut. Bake at 350°C, stirring occasionally until the coconut is toasted, about 8 to 10 minutes and set aside.

For the glaze:

  1. In a small bowl whisk together the coconut cream, coconut milk, flour and salt until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 3 minutes. Lower the heat to a simmer and cook, whisking constantly, for 2 more minutes. Pour the coconut-based mixture into a small bowl and cool for 10 minutes. Cover loosely with plastic wrap and place in the refrigerator until chilled, about 1 hour.
  2. In a large bowl beat the butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Fold in the cooled coconut-based mixture with the mixer, one tablespoon at a time until smooth. Add the coconut extract and beat until light and fluffy, about 1 minute more and set aside.

For the rum syrup:

  1. In a small saucepan mix the coconut cream, rum and cinnamon or nutmeg. Place the pan over medium heat and cook until the rum-based mixture comes to a boil and set aside.

Assemble the cake

  1. With a kitchen brush, paint a layer of the cake with two tablespoons of rum syrup. Place the painted cake face down on a serving dish. Brush the top of the first layer with 2 tablespoons of rum syrup; spread with the reserved 1/2 cup of glaze and sprinkle with 1/2 cup of unroasted coconut. Follow the same steps with the second layer: 2 tablespoons of syrup on each side of the cake, half a cup of glaze and half a cup of untoasted coconut. Paint the third layer with 2 tablespoons of syrup; place the painted side face down on top of the second layer. Brush the top of the cake with the remaining syrup. Brush the entire cake with the remaining glaze, smoothing the top and sides. Press the reserved toasted coconut into the sides of the cake with your hands. Sprinkle the remaining 1/2 cup of unroasted coconut over the top of the cake. Serve.

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