Coquito Tres Leches Cake – Puerto Rican Dessert

Coquito Tres Leches Cake is a delicious sponge cake soaked in my traditional Coquito and topped with Italian Meringue.

This is my version of Coquito Tres Leches. I’ve been making this recipe for a very long time. It was my clients’ favorite recipe when I had my home-based bakery in Kentucky. Although sharing my delicious Coquito Tres Leches recipe wasn’t on my list, because it is my classic cake recipe. Some of my clients in Kentucky are missing having this cake during their holiday feast, so I decided to share it. Plus, sharing is caring! You can make this cake vegan very easily. Read the recipe notes for vegan replacements. As I always mention, feel free to replace any ingredient. If you want to use this cake as a basic cake just replace the coquito with your choice of milk.

 

WHAT IS COQUITO:

Coquito is a creamy, coconut-based beverage original from Puerto Rico.

Christmas is not Christmas for us Puerto Ricans without Coquito. This delicious coconut drink is a staple in Puerto Rico during the Christmas festivities. The traditional recipe calls for coconut milk, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon, and white rum. The rum is the key ingredient but you can totally skip it. See the video for details.

Some people describe Coquito as eggnog without the eggs, but they are very different. Eggnog has raw egg, Coquito doesn’t have eggs. There’s a punch drink recipe from Puerto Rico that is similar to eggnog and contains raw eggs. Nowadays there’s a lot of variations of Coquito, people make it in different flavors and adding a variety of liquors and spices. Here’s a tutorial for my Coquito recipe.https://youtu.be/S2P1PDCAcR4

 

ABOUT THIS CAKE:

This sponge cake is my basic sponge cake recipe. It should be noted that the original cake recipe calls for regular milk. However, for this version, I replace the milk with coquito. Use this recipe to make different cake recipes and even cupcakes.

Although the original tres leches cake is soaked using different kinds of milk, I used my Coquito recipe for soaking the cake. Also, when soaking the cake in Coquito using a squeeze bottle is the easiest way. In addition, you can totally make this cake vegan by replacing the eggs with aquafaba. Finally, see notes for details. Aquafaba is the best egg replacement in cakes.

If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Make these amazing Puerto Rican recipes during your holidays:

Asopao de Gandules con Bolitas de Platanos Vegano

Sorullitos de Maiz Veganos-Puerto Rican Corn Fritters Vegan

Black Bean Empanada Puerto Rican Style

Puerto Rican Tostones  – Fried Plantains

 

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