Coquito Cake
Ingredients
Rum Syrup
-
2
tablespoons
unsalted butter
-
½
cup
sugar
-
¼
cup
water
-
½
cup
white rum or dark rum
-
1
stick
cinnamon
Coconut Sheet Cake
-
2¾
cups
all-purpose flour
-
2½
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1¼
cups
white granulated sugar
-
¾
cup
milk
-
6
large
egg whites
-
½
cup
cream of coconut
-
1½
teaspoons
coconut extract
Coconut Buttercream Frosting
-
1
cup
unsalted butter
-
3
cups
powdered sugar
-
1
pinch
salt
-
3
tablespoons
cream of coconut
-
1
tablespoon
heavy cream
-
½
teaspoon
coconut extract
For Decorating
-
to taste
green and black food coloring gel
-
to taste
Jordan chocolate-covered almonds
Instructions
- Make the rum syrup by combining butter, sugar, water, rum, and cinnamon in a saucepan and simmering for about 5 minutes.
- Preheat the oven to 350°F and prepare a 9x13-inch baking pan.
- Combine the dry ingredients in a bowl and set aside.
- In a mixer, beat the butter and sugar until light and fluffy, then add the milk, egg whites, cream of coconut, and coconut extract.
- Gradually mix in the dry ingredients until smooth, then pour the batter into the prepared pan.
- Bake for 22 to 25 minutes until a skewer comes out clean, then brush with the warm rum syrup.
- Allow the cake to cool, then prepare the frosting by beating the butter and powdered sugar until smooth, adding cream of coconut, coconut extract, and heavy cream.
- Frost the cooled cake evenly and decorate as desired with colored frosting and almonds.
Nutrition Facts (estimated)
Servings
12
Calories
230
Total fat
7g
Total carbohydrates
12g
Total protein
4g
Sodium
115mg
Cholesterol
60mg
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