Goya Coquito Cake Recipe: A Tropical Delight with a Twist
Guide or Summary：GoyaCoquitoCakeRecipe DetailsEmbark on a culinary journey to the heart of Puerto Rican tradition with our tantalizing Goya Coquito Cake rec……
Guide or Summary：
Embark on a culinary journey to the heart of Puerto Rican tradition with our tantalizing Goya Coquito Cake recipe. This delectable dessert, a harmonious blend of classic flavors and modern twists, is the perfect tribute to the rich heritage of Puerto Rico. With its creamy texture, aromatic spices, and a touch of coconut essence, this Goya Coquito Cake is sure to captivate your taste buds and transport you to the sun-drenched shores of the Caribbean.
Goya
At the heart of this recipe lies the iconic Goya, a staple in Puerto Rican cuisine. This versatile ingredient, a type of bitter melon, adds a unique depth of flavor to the cake, complementing the sweetness of the coconut milk and sugar. Its subtle bitterness is the perfect foil to the richness of the cake, creating a balanced harmony that is both comforting and invigorating.
Coquito
Coquito, a traditional Puerto Rican drink, is the inspiration behind this cake's name and flavor profile. Made with coconut milk, cream, sugar, and various spices, coquito is a festive drink enjoyed during the holiday season. By incorporating the essence of coquito into the cake, we pay homage to this beloved beverage while transforming it into a decadent dessert.
Cake
The cake itself is a moist and fluffy sponge, infused with the flavors of cinnamon, nutmeg, and cloves. These spices not only add a warm, comforting aroma but also enhance the overall flavor of the cake. Paired with the sweetness of brown sugar and the creamy richness of coconut milk, each bite of this Goya Coquito Cake is a symphony of flavors that dance on your palate.
Recipe Details
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk, chilled
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon lime zest
- 1 tablespoon pure vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely in the pans before removing them.
7. In a large bowl, combine the sweetened condensed milk, coconut milk, cinnamon, nutmeg, cloves, lime zest, and vanilla extract. Mix until well combined.
8. To assemble the cake, place one layer of the cooled cake on a serving plate. Spread half of the coconut mixture over the top. Repeat with the second layer of cake and the remaining coconut mixture.
9. Chill the cake in the refrigerator for at least 2 hours, or until set.
10. Serve and enjoy your delicious Goya Coquito Cake!
This Goya Coquito Cake is not just a dessert; it's a celebration of Puerto Rican culture and flavors. With its unique blend of bitter and sweet, traditional and modern, this cake is sure to become a cherished favorite in your repertoire of recipes. Whether you're hosting a festive gathering or simply treating yourself to a slice of culinary delight, the Goya Coquito Cake is the perfect choice to satisfy your cravings and transport you to the heart of Puerto Rico.