This coquito-infused cake makes a perfect holiday dessert: a light vanilla sponge soaked with Puerto Rican eggnog, finished with whipped cream and a dusting of cinnamon. Simple to prepare and always a crowd-pleaser.
What is Coquito Cake?
Coquito cake is essentially a moist vanilla sponge cake that is soaked with coquito, the traditional Puerto Rican holiday eggnog. Classic coquito combines cream of coconut, coconut milk, evaporated milk, sweetened condensed milk, vanilla, and cinnamon — and often white rum. The cake soaks up the rich, coconut-forward liquid and becomes tender and flavorful. Finish the cake with freshly whipped cream and a sprinkle of ground cinnamon for a festive touch. If preferred, omit the rum for a non-alcoholic version that still tastes indulgent.
Ingredients You’ll Need
- 1 cup all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 5 large eggs, separated
- Coquito (see ingredients below)
- 2 cups heavy cream (for whipped topping)
- 1/4 cup powdered sugar
- Ground cinnamon, for dusting
Coquito
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 (13.5 oz) can coconut milk
- 1 cup white rum, or to taste (optional)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Can I Use a Box Cake Mix?
A box mix is typically moister and formulated differently than a light sponge. For best results with a soak-style cake like this one, use a light, homemade sponge recipe so the cake can absorb the coquito without becoming too dense.
Can I Use Store-Bought Whipped Cream?
You may use store-bought whipped cream, but freshly whipped cream (heavy cream whipped with powdered sugar until soft peaks form) is easy to make and gives a fresher flavor and more stable finish.
What Do I Do With the Leftover Coquito?
This recipe uses about 3 cups of coquito to soak the cake, and the batch listed above will yield roughly 8 cups. Any leftover coquito stores well in the refrigerator and is delicious served chilled as a festive beverage. Keep refrigerated and consume within a few days.
Coquito Cake Recipe
Author: Julie Maestre
Summary: A soft vanilla sponge soaked in Puerto Rican eggnog (coquito) and topped with whipped cream and cinnamon.
Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 10
Ingredients (Cake)
- 1 cup all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 5 large eggs, separated
Ingredients (Coquito)
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 (13.5 oz) can coconut milk
- 1 cup white rum, or to taste (optional)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Ingredients (Whipped Cream)
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
- Sift together the flour, baking powder, and salt.
- In a bowl, use an electric mixer to beat the egg yolks with 1/2 cup of the sugar until pale yellow and slightly thickened (a few minutes). Add the vanilla and milk, mixing until combined. Set aside.
- In a clean bowl, beat the egg whites with the remaining 1/2 cup sugar until stiff peaks form (about 3–4 minutes).
- Fold the dry ingredients into the egg yolk mixture until combined, then gently fold in the beaten egg whites until the batter is uniform and airy. Pour into the prepared baking dish.
- Bake for about 35 minutes, or until the top is lightly golden and a toothpick comes out clean. Allow the cake to cool completely in the pan.
- While the cake cools, prepare the coquito: combine the coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, optional rum, vanilla, and cinnamon in a blender and blend until smooth. Chill if desired.
- Once the cake is cool, use two forks or a skewer to poke holes all over the surface. Slowly pour about 3 cups of coquito evenly over the cake to allow it to soak in. You may use between 2 1/2 and 4 cups depending on how soaked you like the cake.
- Make the whipped cream by whipping the heavy cream with the powdered sugar until soft to medium peaks form (3–4 minutes). Spread the whipped cream over the soaked cake and dust with ground cinnamon.
- Refrigerate the cake for at least 1 hour before slicing to let the flavors meld. Serve chilled.
Notes
- Only pour 2 1/2–4 cups of coquito into the cake depending on how moist you want it; refrigerate any leftover coquito and enjoy as a beverage.
- To make a non-alcoholic version, omit the rum — the cake will still be rich and delicious.
- For best texture, use a light sponge batter so the cake soaks up the coquito without becoming overly dense.
- The cake stores covered in the refrigerator for 3–4 days. The flavor improves after chilling, but whipped cream may soften over time.
More Delicious Cake Recipes
- Strawberry Cake
- Nutella Cake
- Oreo Cake
- Chocolate Cake with Chocolate Buttercream
Nutrition information is automatically calculated and should be used as an approximation.