Coquito Cake

Coquito Cake
Prep Time BG 25+chilling

Prep Time


Cook Time BG 33

Cook Time


Total Time BG 53

Total Time


Serving BG 6



Recipe by Yanessa of Hungryqbans



  • 1 1/2 cups dark rum
  • 2 cinnamon sticks
  • 1 can sweetened condensed milk
  • 1 can cream of coconut
  • 1 can evaporated milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes (optional)


  • 1 cup milk
  • 1 cup melted butter
  • 1 box Yellow Cake Mix
  • Half a pouch of French vanilla instant pudding
  • 4 eggs, beaten

Whipped Toppings

  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar



  1. In a large jar, add dark rum and cinnamon sticks. Let sit together in the fridge for 1 hour.
  2. After the hour, remove the cinnamon sticks from the rum and set aside.
  3. Blend all ingredients together, including rum, on medium setting until well blended.
  4. Refrigerate for at least 4 hours in an airtight container.
  5. Shake vigorously before pouring.


  1. Preheat oven to 350F degrees.
  2. In a large mixing bowl, add all ingredients.
  3. Mix together with an electric mixer until combined.
  4. Pour into a 9 x 13 baking dish.
  5. Bake for 33 minutes or until a toothpick runs dry when poked in cake.
  6. Remove from oven and let cool for 30 minutes.
  7. Once cooled, poke all over with a fork.
  8. Add coquito milk and let soak for 20 minutes.

Whipped topping

  1. In a large mixing bowl, add all ingredients.
  2. Whisk together with an electric mixer on high speed for about 2 minutes until peaks form.
  3. Top cooled coquito cake with the whipped topping and add toasted coconut flakes if desired.
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899