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Icebox Coquito Cake
Icebox Coquito Cake

15 INGREDIENTS • 8 STEPS • 5HRS 8MINS

Icebox Coquito Cake

Recipe
This easy and creamy No-Bake Icebox Coquito Cake is inspired by the most beloved holiday drink of Puerto Rico, the island of enchantment. It’s a smooth, creamy, and irresistible dessert. The unmistakable flavors of coconut, rum, and spices combine in every bite to evoke the festive spirit of the season. Best of all, you don’t need to bake it. Simply layer crunchy GOYA® María Cookies with a silky cream made with GOYA® Cream of Coconut and GOYA® Coconut Milk. Then, let the cake chill in the refrigerator so the flavors meld, the cookies soften and you achieve the perfect texture. Ideal for making ahead and enjoying throughout the holidays, this cake combines ease, flavor, and tropical charm in a dessert that makes every bite a true celebration.
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This easy and creamy No-Bake Icebox Coquito Cake is inspired by the most beloved holiday drink of Puerto Rico, the island of enchantment. It’s a smooth, creamy, and irresistible dessert. The unmistakable flavors of coconut, rum, and spices combine in every bite to evoke the festive spirit of the season. Best of all, you don’t need to bake it. Simply layer crunchy GOYA® María Cookies with a silky cream made with GOYA® Cream of Coconut and GOYA® Coconut Milk. Then, let the cake chill in the refrigerator so the flavors meld, the cookies soften and you achieve the perfect texture. Ideal for making ahead and enjoying throughout the holidays, this cake combines ease, flavor, and tropical charm in a dessert that makes every bite a true celebration.
author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

5HRS 8MINS

Total Time

$2.66

Cost Per Serving

Ingredients

Servings
6
us / metric
Coconut Milk
1
(13.5 oz)

Sponsored

GOYA® Coconut Milk
Cream of Coconut
4 Tbsp

Sponsored

GOYA® Cream of Coconut
Granulated Sugar
1/2 cup
Granulated Sugar
Egg
4

Sponsored

Large Eggland's Best Classic White Eggs
only egg yolks
Corn Starch
1/3 cup
Corn Starch
Ground Cinnamon
1/2 tsp
Ground Cinnamon
plus more, for dusting
Ground Nutmeg
1/8 tsp
Ground Nutmeg
Unsalted Butter
2 Tbsp
Cold Unsalted Butter
cut into 1/2-inch cubes
Gold Rum
1 Tbsp
Gold Rum
Vanilla Extract
1 tsp
Vanilla Extract
Gelatin Powder
2 tsp
Gelatin Powder
unflavored
Heavy Cream
1 1/2 cups
Heavy Cream
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar
Maria Cookie
1 1/2 pckg
(7 oz each)

Sponsored

GOYA® Maria Cookies
Toasted Coconut Flakes
4 Tbsp
Toasted Coconut Flakes

Nutrition Per Serving

VIEW ALL
Calories
794
Fat
47.3 g
Protein
9.9 g
Carbs
80.3 g
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Icebox Coquito Cake
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

Cooking Instructions

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step 1
In a small saucepan over medium heat, bring the GOYA® Coconut Milk (1) to a gentle simmer, about 3 - 5 minutes. Meanwhile, in a large bowl, whisk together the Granulated Sugar (1/2 cup), GOYA® Cream of Coconut (4 Tbsp), yolk of Eggland's Best Classic White Eggs (4), Corn Starch (1/3 cup), Ground Cinnamon (1/2 tsp), and Ground Nutmeg (1/8 tsp), until smooth. While whisking constantly, slowly pour the hot coconut milk into the sugar mixture to temper the eggs. Return the mixture to the saucepan and bring to a gentle boil over medium heat, whisking constantly, until thickened, about 1 minute.
step 2
Remove from heat and whisk in the Unsalted Butter (2 Tbsp) one cube at a time, until fully incorporated and emulsified. Whisk in the Gold Rum (1 Tbsp) and Vanilla Extract (1 tsp) until well combined.
step 3
Transfer the coconut mixture to a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until chilled, about 1 hour.
step 4
In a small bowl, sprinkle Gelatin Powder (2 tsp) over 3 tablespoons of room-temperature water and let sit for 5 minutes to soften. Meanwhile, in a large bowl, whisk the Heavy Cream (1 1/2 cups) and Powdered Confectioners Sugar (4 Tbsp) until soft peaks form. Microwave the gelatin mixture for 10 - 15 seconds, just until melted. Slowly whisk the gelatin into the whipped cream until combined and stiff peaks form.
step 5
Whisk 1 cup of the whipped cream mixture into the chilled coconut mixture until smooth. Gently fold in the remaining whipped cream until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
step 6
Spoon about 2½ heaping teaspoons of the coconut cream mixture onto a GOYA® Maria Cookies (1 1/2 pckg). Top with another cookie and repeat with another 2½ teaspoons of cream. Continue layering cookies and cream until you have a stack of 12 filled cookies. Spread about ¼ cup of the cream mixture in the center of a large serving platter, then lay the cookie stack on its side on the platter. Repeat twice more, placing the stacks side by side.
step 7
Using an offset spatula, spread the remaining whipped cream mixture evenly over the top and sides of the icebox cake.
step 8
Refrigerate for at least 4 hours, or until the cookies have softened and the cake is set. Dust with cinnamon and garnish with additional cookies and Toasted Coconut Flakes (4 Tbsp). Serve and enjoy!
step 8 Refrigerate for at least 4 hours, or until the cookies have softened and the cake is set. Dust with cinnamon and garnish with additional cookies and Toasted Coconut Flakes (4 Tbsp). Serve and enjoy!

Tags

Budget-Friendly
Dessert
No-Bake Dessert
Mother's Day
Summer
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