Icebox Coquito Cake

Name: Icebox Coquito Cake
Prep time: 25M
Total time: 308M
Yield: 6 Servings
Ingredients: 1 can Coconut Milk; ½ cup sugar; ¼ cup Cream of Coconut; 4 large egg yolks; 5 tbsp. cornstarch; ½ tsp. Ground Cinnamon; ⅛ tsp. ground nutmeg; 2 tbsp. cold unsalted butter, cut into ½-inch cubes; 1 tbsp. golden rum; 1 tsp. vanilla extract; 2 tsp. unflavored gelatin; 1½ cups heavy cream; ¼ cup powdered sugar; 1½ pkg. Maria Cookies; ¼ cup toasted flaked coconut

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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® <a href="https://www.goya.com/en/products/maria-cookies/">María Cookies</a> with a silky cream made with GOYA® <a href="https://www.goya.com/en/products/goya-cream-of-coconut/">Cream of Coconut</a> and GOYA® <a href="https://www.goya.com/en/products/coconut-milk-goya/">Coconut Milk</a>. 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.

Total Time

308m

Prep Time:25m

Cook Time:8m

Yields:6 Servings

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Ingredients

1 can
(13.5 oz.)

GOYA® Coconut Milk

Find in-store

½ cup

sugar

¼ cup

GOYA® Cream of Coconut

Buy at Shop.goya.com

Find in-store

large egg yolks

5 tbsp.

cornstarch

½ tsp.

GOYA® Ground Cinnamon, plus more, for dusting

Find in-store

⅛ tsp.

ground nutmeg

2 tbsp.

cold unsalted butter, cut into ½-inch cubes

1 tbsp.

golden rum

1 tsp.

vanilla extract

2 tsp.

unflavored gelatin

1½ cups

heavy cream

¼ cup

powdered sugar

1½ pkg.
(7 oz.)

GOYA® Maria Cookies, plus more for topping

Buy at Shop.goya.com

Find in-store

¼ cup

toasted flaked coconut

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Directions

Kitchen View

Step 1

In a small saucepan over medium heat, bring the coconut milk to a gentle simmer, about 3 – 5 minutes. Meanwhile, in a large bowl, whisk together the sugar, cream of coconut, egg yolks, cornstarch, cinnamon, and nutmeg 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 butter, one cube at a time, until fully incorporated and emulsified. Whisk in the rum and vanilla 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 over 3 tablespoons of room-temperature water and let sit for 5 minutes to soften. Meanwhile, in a large bowl, whisk the heavy cream and powdered sugar 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 cookie. 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 flaked coconut. Serve and enjoy!

Products in this Recipe

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Coconut Milk

Buy at Shop.goya.com

Find in-store

Cream of Coconut

Find in-store

Ground Cinnamon

Buy at Shop.goya.com

Find in-store

Maria Cookies

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Recipe Tags

Icebox Coquito Cake

Prep Time: 25m

Total time: 308m

Yields: 6 Servings

Ingredients

1 can (13.5 oz.)

GOYA® Coconut Milk

½ cup

sugar

¼ cup

GOYA® Cream of Coconut

large egg yolks

5 tbsp.

cornstarch

½ tsp.

GOYA® Ground Cinnamon, plus more, for dusting

⅛ tsp.

ground nutmeg

2 tbsp.

cold unsalted butter, cut into ½-inch cubes

1 tbsp.

golden rum

1 tsp.

vanilla extract

2 tsp.

unflavored gelatin

1½ cups

heavy cream

¼ cup

powdered sugar

1½ pkg. (7 oz.)

GOYA® Maria Cookies, plus more for topping

¼ cup

toasted flaked coconut

Directions

Step 1

Step 2

Remove from heat and whisk in the butter, one cube at a time, until fully incorporated and emulsified. Whisk in the rum and vanilla 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

Step 5

Step 6

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 flaked coconut. Serve and enjoy!

Return

Kitchen View

Icebox Coquito Cake

Prep Time: 25m

Total time: 308m

Yields: 6 Servings

Ingredients

1 can (13.5 oz.)

GOYA® Coconut Milk

½ cup

sugar

¼ cup

GOYA® Cream of Coconut

large egg yolks

5 tbsp.

cornstarch

½ tsp.

GOYA® Ground Cinnamon, plus more, for dusting

⅛ tsp.

ground nutmeg

2 tbsp.

cold unsalted butter, cut into ½-inch cubes

1 tbsp.

golden rum

1 tsp.

vanilla extract

2 tsp.

unflavored gelatin

1½ cups

heavy cream

¼ cup

powdered sugar

1½ pkg. (7 oz.)

GOYA® Maria Cookies, plus more for topping

¼ cup

toasted flaked coconut

Directions

Step 1

Step 2

Remove from heat and whisk in the butter, one cube at a time, until fully incorporated and emulsified. Whisk in the rum and vanilla 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

Step 5

Step 6

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 flaked coconut. Serve and enjoy!

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Icebox Coquito Cake

Ingredients

Directions

Products in this Recipe

Coconut Milk

Cream of Coconut

Ground Cinnamon

Maria Cookies

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Festive Dishes Everyone Will Love

Join La Cocina Goya®

Recipe Tags

Icebox Coquito Cake

Ingredients

Directions

Icebox Coquito Cake

Ingredients

Directions

Reviews

Join GOYA® now