Puerto Rican Coconut Cake is a moist and fluffy cake that is bursting with coconut flavor. It is the perfect dessert for any occasion, and it is sure to be a hit with everyone who tries it. This cake is made with a combination of coconut milk, coconut extract, and shredded coconut, which gives it a rich and decadent flavor. The cake is also topped with a creamy coconut frosting, which adds an extra layer of sweetness and richness. If you are looking for a delicious and easy-to-make cake, then this Puerto Rican Coconut Cake is the perfect recipe for you.
Check out the recipes below so you can choose the best recipe for yourself!
PUERTO RICAN COCONUT CAKE
Make and share this Puerto Rican Coconut Cake recipe from Food.com.
Provided by Pikake21
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder and salt; set aside.
- Cream butter.
- Add 1 cup of the sugar and cream well. Combine coconut milk or sweet milk and vanilla extract.
- Add dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients.
- In a small bowl, beat egg whites until foamy.
- Gradually add remaining 1/2 cup sugar and beat until stiff and glossy.
- Fold beaten whites into the batter carefully.
- Bake in 2 (9-inch) layer pans at 350 degrees F for 25 to 30 minutes.
- Frost with favorite seven-minute frosting and sprinkle with coconut.
Nutrition Facts : Calories 1072.8, Fat 48.5, SaturatedFat 33.6, Cholesterol 91.5, Sodium 992.5, Carbohydrate 148.2, Fiber 4, Sugar 80.1, Protein 14.8
PUERTO RICAN COCONUT PUDDING
Tembleque, or coconut pudding, brings back so many memories of the days my family would vacation in Puerto Rico to see my relatives. It was one of my favorite things to eat-I'm sure it will become a much-loved recipe with your family, as well. -Linette Serenil, Upland, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.
Nutrition Facts : Calories 286 calories, Fat 21g fat (18g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT RUM CAKE
This buttery, coconut-flavored rum cake puts a tasty twist on a rum cake. For better results, let sit overnight to let the flavors meld.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
- Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
- While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
- Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 45.1 g, Cholesterol 70.8 mg, Fat 20.3 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 12.5 g, Sodium 309.1 mg, Sugar 31 g
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
PUERTO RICAN PINEAPPLE RUM CAKE
Make and share this Puerto Rican Pineapple Rum Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 350°F.
- Make the glaze and pineapples:.
- In a small saucepan over moderate heat, combine the brown sugar and 1 cup rum, and bring to a simmer. Continue simmering, stirring occasionally, until reduced by about 1/3. Whisk in the butter. Add the pineapple slices, gently stirring to coat them in the glaze, then let them sit for about 3 minutes. Transfer the pineapple slices to the bottom of a 9-inch square cake pan, arranging them to cover the bottom. Save the rum glaze for serving.
- Make the cake:.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat on medium until fully incorporated. Add the vanilla and rum, and beat for 30 seconds. Fold in the flour and salt. Scrape the batter (it will be thick) over the pineapples in the pan. Sprinkle the pecans over the batter and bake until a tester inserted in the center comes out clean, about 1 hour and 10 minutes. Let the cake cool on a rack for 15 minutes then flip it onto a serving plate so that the pineapples are on top.
- Note, this cake can be baked in advance, covered, and kept at room temperature up to 10 hours.
- To serve:.
- In a small saucepan over moderate heat, combine the rum glaze and the remaining 1/2 cup rum and warm until heated through. Cut the cake into squares and serve with vanilla ice cream and warm rum glaze.
Nutrition Facts : Calories 852.5, Fat 36.5, SaturatedFat 19.5, Cholesterol 169.3, Sodium 190.9, Carbohydrate 101.9, Fiber 2.5, Sugar 69.4, Protein 8.4
Tips:
- Use fresh coconut milk for the best flavor. You can make your own coconut milk by blending 1 cup of shredded coconut with 2 cups of hot water, then straining it through a cheesecloth-lined colander.
- If you don't have coconut extract, you can use 1/2 teaspoon of coconut flavoring.
- Be careful not to overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Puerto Rican coconut cake is a delicious and moist cake that is perfect for any occasion. With its fluffy layers of coconut-flavored cake and creamy coconut frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!
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