Coquito Cake recipes - Almond desserts
Author: Maria Slostad
A soft sponge cake soaked in Puerto Rican eggnog and topped off with whipped cream and cinnamon. This cake is great for wedding cakes or birthdays.
Brandy Almond Cake
This cake is great for wedding cakes or birthdays.
Provided by: CaRoLiNaRiOs
Total time: 200 minutes
Cook time: 105 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 10
Provided by: CaRoLiNaRiOs
Total time: 200 minutes
Cook time: 105 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 10
Ingredients:
- 1 cup butter
- 1 ½ cups white sugar
- 4 eggs, separated
- 3 cups self-rising flour
- 1 cup milk
- 1 teaspoon almond extract
- 2 cups water
- 1 cup white sugar
- ½ cup brandy
- 1 teaspoon vanilla extract
Nutrition:
- Calories: 567.1 calories
- Carbohydrate: 79.2 g
- Cholesterol: 125.2 mg
- Fat: 21.3 g
- Fiber: 1 g
- Protein: 7.2 g
- Saturated Fat: 12.6 g
- Sodium: 646.6 mg
- Sugar: 51.4 g
- Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
- Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
- Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
PuertoRican Sponge Cake Soaked With Almond Syrup (Version 2
Puerto Rican sponge moist cake with almond syrup ❖INGREDIENTS:4 egg yolks4 egg whites3
Duration: 5:05
How To Make Puerto Rican Cake For $$$$$$
Ingredients3 cups sifted Cake flour ( Presto )4 large eggs1 cup milk regular o Evaporated1
Duration: 16:38
PuertoRican sponge cake soaked with Brandy syrup
PuertoRican sponge cake soaked with Brandy syrup ❖INGREDIENTS:1 cup butter1 cup
Duration: 3:42
Coquito Cake
This coquito infused cake is the perfect holiday dessert. A soft sponge cake soaked in Puerto Rican eggnog and topped off with whipped cream and cinnamon.
Provided by: Julie Maestre
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American,Puerto Rican
Number of ingredients: 16
Provided by: Julie Maestre
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American,Puerto Rican
Number of ingredients: 16
Ingredients:
- 1 cup all-purpose flour (sifted)
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup sugar (divided)
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 5 large eggs (separated)
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 (13.5) can coconut milk
- 1 cup white rum (or to taste )
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (ground)
- 2 cups heavy cream
- 1/4 cup powdered sugar
How to cook:
- Preheat oven to 350 degrees F. Butter a 9x13 baking dish and set aside.
- Sift the all-purpose flour, salt, and baking powder. Using an electric mixer, beat the egg yolks and 1/2 cup sugar until the egg yolks turn a pale yellow color. Add the vanilla extract and milk to the egg yolk mixture and mix well. Set aside.
- In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 3-4 minutes. Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites. Pour the batter into the prepared baking dish and bake for 35 minutes. Let the cake cool completely.
- While the cake cools, make the coquito. To make the coquito, add the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, white rum, vanilla extract, and cinnamon to a blender. Blend until smooth.
- Once the cake cools, poke holes all over the cake using two forks. Pour 3 cups of the coquito into the cake.
- To make the whipped cream, mix the heavy cream and powdered sugar with an electric mixer for 3-4 minutes or until it's fluffy.
- Top the cake off with the whipped cream and sprinkle some ground cinnamon on top, if desired. Enjoy!
Puerto Rico Soaking Syrup
The secret to a super moist cake is soaking the cake in a syrup before decorating it- this is done while the cake is still in the pan after the cake has been out of the oven for at least 5 minutes.
Provided by: That Napa Chicken R
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 items
Number of ingredients: 3
Provided by: That Napa Chicken R
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 items
Number of ingredients: 3
Ingredients:
- 1 cup granulated sugar
- 2 cups water
- 2 tablespoons rum
Nutrition:
- Calories: 418.9 calories
- Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 4.9 milligrams
- Carbohydrate: 100 grams
- Fiber: 0 grams
- Sugar: 99.9 grams
- Protein: 0 grams
- My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
- In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
- Add the 2-tablespoons of rum and stir.
- Allow it to set up well before finishing the cake- this will take about 2 hours.
Jan's Grandmothers Puerto Rican Chocolate Cake
That secret ingredient really spices up the flavor in this chocolate cake! The buttermilk makes it really moist. And that frosting... oh my. It's delicious and I recommend doubling it. Next time I am going to... I like a lot of frosting on my cake!
Provided by: Cat Ireland @GyrlSmylee
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: Puerto Rican
Number of ingredients: 18
Provided by: Cat Ireland @GyrlSmylee
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: Puerto Rican
Number of ingredients: 18
Ingredients:
- 2 cup(s) all purpose flour
- 1 tablespoon(s) cornstarch
- 1 teaspoon(s) ground cinnamon
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 1/2 - 2 cup(s) sugar (add with the dry ingredients)
- 1 stick(s) butter
- 4 tablespoon(s) baking cocoa
- 2/3 cup(s) water
- 1 teaspoon(s) vanilla
- 2 - eggs, slightly beaten
- 3/4 cup(s) buttermilk, or regular milk + 3 tsp vinegar
- FROSTING
- 1/2 stick(s) butter
- 3 tablespoon(s) baking cocoa
- 2 tablespoon(s) milk
- 1 1/4 cup(s) powdered sugar
- 1/2 teaspoon(s) vanilla
How to cook:
- Preheat oven to 350. Prepare a 9x13 pan with parchment at the bottom or spray it with Baking Pam. OR divide the batter and pour it into prepared 8 inch round cake pans. Use the bottom of the pan to trace circles from the parchment.
- In a large bowl sift together flour, cornstarch, 1 1/2 to 2 C sugar, baking soda, and salt. DO NOT ADD THE COCOA!! But don't worry if you do, I have it still tastes great!! I promise. I have also made this cake and forgot the sugar!! It was good but wasn't sweet! Thankfully the frosting was sweet though...
- In a medium saucepan over medium heat bring the water, butter and cocoa to a slow simmer, stirring with a flat bottomed wooden spatula across the bottom and around the sides of the pan to avoid scorching the mixture. Simmer 5 minutes. Remove from the heat & add the vanilla, fold into the sifted dry ingredients. This will cool the cooked mixture. Incorporate until it is barely mixed. Mix the slightly beaten eggs and buttermilk in a bowl and add it to the batter. Don't over mix it. No buttermilk? Use regular milk + 3 tsp of vinegar. Tastes great! I promise!
- Pour the batter into prepared pans. Spread the batter evenly, tap the pan on the counter to allow bubbles to come up. Bake the cake for 30 minutes or until the cake springs back when touched. If using round tins, place pans side by side in the oven, then switch positions of pans at the halfway time of baking. Once baked cool on a cooling rack.
- FROSTING: 1/2 Stick of Butter, 3 Tbsp Baking Cocoa, 2 Tbsp Milk, 1 1/4 C Powdered Sugar, 1/2 tsp Vanilla. In a medium size saucepan stir together butter, cocoa, & milk bring to a slow boil avoid scorching. Remove from heat gradually add the powdered sugar & vanilla, stir until smooth. While the frosting is warm, pour it over the cooled cake the frosting will make its way down the sides, use a knife to smooth it to your liking or leave it alone.
- Let it cool, cut yourself a piece of cake and enjoy it with your favorite beverage. --This recipe can be doubled, just use bigger pans, adjust the baking time as necessary and watch closely for under or over baking. Enjoy.
