A tender cake with swirls of spiced sugar, sweetened flaked coconut, and drizzled with a coquito flavored icing. This Coquito Cinnamon Roll Bundt Cake taste like a coquito you can eat and savor!
Wanna a slice?
Holy Sleigh Ride, Santa! Are we really less than 20 days away from Christmas?! Have you played your Christmas Carols yet? Written your letter to Santa? I have. And I play Christmas jams in September.
No joke. I’m collecting leaves and asking Santa to leave a sable under the tree.
I don’t know about you, but I’ve been an awful good girl this year.
Ugh. I lie. I’ve done some things. As I type this I am sneaking bites of this cake. I should be exercising; making sure the only thing that jingles are bells and not my elephant thighs.
Oh, screw it – My diet is in hiatus. I’m going to eat all the Christmas things.
Starting with this Coquito Cinnamon Roll Bundt Cake.
Yah. This situation. Flow with me, buddies. We’re gonna talk cake.
Every year I take the flavors of coquito and turn them into a lil’ somethin’ somethin’ nice.
What is coquito?
Glad you asked, homeslice. Coquito is the latino eggnog. It’s guzzled by latinos everywhere the entire holiday season. It is guzzled in quantities so large coquito seeps through our pores.
And of course, I baked those flavors into a cake.
This situation starts with tender cake lightly flavored with rum and coconut, and folded with sweetened flaked coconut flakes. In between this gorgeous coconut batter are swirls of coquito spices – Cinnamon, nutmeg, cloves, and ginger.
Once this cake cools slightly, we drizzle this jammy with a glaze that tastes just like coquito – A bit of Coco Lopez, rum, coconut milk, and more spices. We’re not purists here. We take shortcuts, but it’s all good in the hood.
This cake is moist, tender, winter spicy. Every single bite of this cake reminds you of coquito; a coquito you chew and savor and enjoy. Try not to eat this situation by the gallon. Moderation is key. Oh, who the hell am I kidding?
Go for yours. Tackle the diet situation in January. When you’re transported to work by crane.
For the spiced sugar
- 1/2 cup Granulated Sugar
- 1 tablespoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cloves
- 1 teaspoon Freshly grated nutmeg
For the coconut cake
- 3 cups spooned then leveled All-purpose flour
- 1/2 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup 2 sticks Unsalted butter
- 2 1/2 cups Granulated sugar
- 1 cup Sour cream
- 1 tablespoon Vanilla bean paste
- 1 tablespoon Coconut milk
- 2 tablespoons Sweetened cream of coconut Coco Lopez
- 2 tablespoons Dark rum
- 6 Large eggs
- 1 heaping cup Sweetened flaked coconut
For the coquito glaze
- 1 heaping cup Confectioners' sugar
- 2-3 tablespoons Coconut milk
- 1-2 tablespoons Sweetened coconut cream Coco Lopez
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Freshly grated nutmeg
- 1 tablespoon Dark rum
- Splash of Vanilla extract
- Make the spiced sugar:
- In a small bowl combine granulated sugar and spices. Whisk quickly with a fork to combine and set aside.
- Bake the coquito cake:
- Preheat oven to 350° Fahrenheit and place oven rack in middle of the oven. Butter and flour a 10-cup Bundt cake pan. Shake the excess flour and set aside.
- In a large bowl combine flour, baking soda, and salt. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy over medium/high speed, about 3 minutes. Stop and scrape the mixer and add the sour cream, followed by the coconut cream, coconut milk, rum, and vanilla bean paste. Turn the mixer on and beat over medium speed until combined. Add eggs one at a time, mixing well after each addition. Stop and scrape the mixer once more. Turn the mixer onto low speed and add the flour. Mix until just combined, no longer than 45 seconds. Fold in the sweetened flaked coconut.
- Remove bowl from the mixer and give the batter a couple of folds, making sure you scrape the sides of the pan. Pour about 1/3 of the pound cake batter into the Bundt cake pan. Bang it a couple of time on your counter to even out the batter. Sprinkle about 1/2 of the spiced sugar over the batter. Add cake batter over the spiced sugar, followed by second half of the spiced sugar. Finally, add the remaining batter to the pan. I like to leave a bit of spiced sugar to swirl in the batter, but you do you, boo.
- Place the Bundt pan in the oven and bake for about 50-55 minutes (I usually remove at around 53 minutes) until an inserted bamboo skewer or knife comes out clean. If the cake has not baked through, check every 3-5 minutes until the tester comes out clean.
- NOTE: I wouldn’t trust the toothpick test here, as a toothpick isn’t long enough to penetrate the pan fully.
- Remove pan from the oven. Allow the cake to cool out of the oven for about 3 minutes or so, then gently run a knife over the edges and slowly pulling towards you to loosen the cake from the batter. Be as gentle as possible. Allow the cake to cool in the pan for another 5-10 minutes, then carefully invert in a wire rack to cool completely. While the cake is cooling slightly, make the icing.
- Make the icing:
- In a small bowl, combine confectioners’ sugar, spices, coconut milk, coconut cream, dark rum, and vanilla extract. Whisk with a fork until combined then pour over the cake while it is still slightly warm. Allow the cake to cool completely then slice into that bad boy with abandon.
- NOTE: Baking times do vary by altitude and climate, which is why I suggest after the suggested baking time of 50 minutes you check every 3-5 minutes to ensure the cake has baked through. Mine usually bakes at 53 minutes, but in other climates baking times can extend as long as 80 minutes.