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BEST EASY Coquito Cake

The BEST EASY Coquito Cake is perfect for Christmas, New Years Eve, or any Holiday absolutely out of this world DIVINE!! This poke cake is Super simple to make and can be enjoyed with rum or without! You can simply omit the rum if you’d like to serve the whole family or add rum for the adults! I will give you the measurements for the perfect taste; but the rum is up to your discretion. You can add as little or as less as you’d like! 😉

EASY ingredients too! All you need is a box of yellow cake mix, staple ingredients, marshmallow fluff, and a few extra special ingredients to give everyone the perfect bite! 

Coquito Cake
BEST EASY coquet cake

BEST EASY Coquito Cake Recipe

Melissa Jo

Ingredients
  

  • 15.25 oz box of yellow cake mix
  • ingredients listed on the back of the box
  • 1 tsp. of cinnamon
  • 1/2 tsp. of nutmeg
  • 15 oz. can of Coco Lopez Creme of Coconut
  • 12 oz. Magnolia Leche evaporated milk
  • oz. Magnolia Leche sweetened condensed milk
  • 1 tsp. cinnamon
  • 1/2 tsp. of nutmeg
  • 1/4 cup Don Q white rum any white rum will work
  • 3 cups of heavy cream
  • 2 tbsp. of powdered sugar
  • 1 tsp. of vanilla extract
  • 3/4 cup of marshmallow fluff
  • 1/2 tsp. of cinnamon for garnish

Instructions
 

  • Bake the cake according to the instructions, but add to batter: 1 tsp. cinnamon and 1/2 tsp. of nutmeg
  • Bake the cake at 350 degrees F for 30-33 minutes in a 9×13 size baking dish (or just follow the back of the box for baking time)
  • For Coquito: in a blender add: Coco Lopez, sweetened condensed milk, evaporated milk, cinnamon, nutmeg, and white rum
  • Blend for just a minute to incorporate
  • As soon as the cake comes out of the oven while it is warm, poke holes in the cake using the handle of a wooden spoon. Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake
  • Pour the Coquito all over the cake then pop in the refrigerator for 1 hour
  • Let the cake cool in the refrigerator for about 1 hour before adding the whipped topping.
  • Whipped topping: In a bowl add 3 cups of heavy cream, 2 tbsp. of powdered sugar, & 1 tsp. of vanilla. Blend with an electric mixer until stiff peaks are formed and it looks like whipped cream! Then, add the marshmallow fluff and blend for another minute.
  • Smooth the whipped topping over the cake.
  • Sprinkle cinnamon all over the cake.
  • Keep refrigerated until you are ready to serve!

Notes

  • Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake
  • Use a 9 x 13 size baking dish
  • You can omit the white rum if you are serving to the whole family. Similarly; I’ve added the exact amount of rum I think results in the best flavor, but if you want a little extra holiday spirit you can certainly add more. =-)
 
Tried this recipe?Let us know how it was!

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