Coquito Tres Leches Cake: A Rum-Infused Holiday Favorite

When it comes to holiday desserts, few things capture the spirit of the season better than coquito cres leches cake. This creamy, coconut-flavored cake with a hint of rum is a delightful fusion of two beloved traditions: the festive Puerto Rican drink, coquito, and the classic Latin American tres leches cake.

Growing up in Florida, coquito has always been a holiday tradition in our house, thanks to my stepfather, who is from Ponce, Puerto Rico. He introduced our family to this festive Christmas drink, and now it doesn’t feel like Christmas without it. The rich spiced flavors of cinnamon and nutmeg blended with coconut and rum make it a delicious after dinner sip. (And even a good coffee creamer too!) So we thought, why not make to into a cake!?

If you’re ready to start baking, simply hit that “jump to recipe button.” Otherwise, scroll through below for step-by-step photos and a bit more about coquito too.

Coquito: A Puerto Rican Holiday Tradition

Coquito is sometimes referred to in media as Puerto Rican eggnog. But it’s a must-have during the holiday season in Florida too. So much so, that our local grocery chain, Publix, typically has a whole display including all the ingredients needed to make coquito and even the glass bottles to store it.

This creamy coconut-based drink blends coconut milk, sweetened condensed milk, evaporated milk, rum, and warming spices like cinnamon and nutmeg. Some recipes even include star anise or a splash of vanilla, making each family’s version slightly unique. And everyone will swear their abuela’s recipe is the best. Truly, though, it’s hard to go wrong with coconut and rum, whether that coconut milk is extracted by hand or from a can.

Now the name “coquito” translates to “little coconut,” reflecting its key ingredient. It has roots in Spanish colonial traditions, blended with the flavors of the island’s indigenous Taíno and African influences. Over generations, coquito has become synonymous with Puerto Rican Christmas celebrations (and Florida Christmas celebrations too!), bringing families together to toast the season.

Tres Leches: A Latin American Classic

Tres Leches Cake is a sponge cake soaked in a trio of milks: evaporated milk, sweetened condensed milk, and heavy cream. Its airy texture soaks up all milk (or in this recipe below, the coquito). The result is a light yet indulgently truly moist cake. If you love dipping cookies in milk, you’re going to love tres leches. Its origins are widely debated, with countries like Nicaragua, Mexico, and Costa Rica all laying claim to this beloved dessert. Wherever it came from, its popularity across Latin America is undeniable.

Since coquito is also made with a trio of milks, and a bit of rum, it creates a dessert that’s rich, flavorful, and perfect for celebrating the season.

Why Coquito Tres Leches Cake Great For Holiday Entertaining

Coquito tres leches cake is perfect for entertaining because of its make-ahead convenience. Like traditional tres leches, this cake tastes even better when it’s prepared a day ahead (giving some time for all that milk to soak into the sponge cake), giving you one less thing to worry about during holiday prep. Plus, the creamy texture and rich taste make it a crowd-pleaser. And the touch of rum adds a festive kick. Of course, you could also make a non-alcoholic version for a more kid-friendly dessert.

How to Make Coquito Tres Leches Cake

This cake is as simple to make as it is delicious. We have a full recipe care below that you can print, but here’s what you’ll need:

Ingredients:

• For the Cake: Flour, sugar, eggs, baking powder, and milk
• For the Coquito Milk Mixture: Evaporated milk, sweetened condensed milk, coconut milk or coconut cream, rum, cinnamon, and nutmeg
• For the Topping: Whipped cream, toasted coconut flakes, and cinnamon or nutmeg

Instructions

NOTE: Typically, when I make coquito, I blend it in big batches and store them in small gift-able glass bottles. So if you’re making coquito this holiday season, make an extra batch to make this coquito tres leches cake. If not, we have instructions on how to make coquito for you below.

Bake the Cake

Preheat your oven to 350 degrees and prepare a 9×9 inch baking pan by greasing the sides with butter, making sure to get the corners really well.

Add the stick of softened butter to a mixing bowl and mix until creamy using an electric mixer. Once it’s creamy, add the 1 cup of sugar and mix until it’s the fluffy consistency of a frosting (about one to two minutes).

Sift flour and baking powder together in a separate bowl and set aside.

In a separate bowl, beat the eggs until they’re a creamy color and have a bit more volume (about 3 to 5 minutes). Add a 1/2 teaspoon vanilla to the eggs and beat for another minute.

Pour the egg mixture into the butter mixture and blend together. Then, while still mixing, add the flour mixture in a couple of spoonfuls at a time until well blended.

Pour batter into prepared pan and bake at 350 for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Leave the cake in the pan, but set it aside to cool.

Make Coquito

While waiting for the cake to cool, blend up the coquito. Add evaporated milk, sweetened condensed milk, coconut milk, rum, cinnamon and nutmeg to a blender. Blend for 1-2 minutes until everything is combined and set aside. (While it’s typically better chilled, take a sip to taste!)

Make The Whipped Cream Topping

Next, pour the heaving whipping cream in a mixing bowl along with the other 1/2 teaspoon of vanilla and beat until it turns into a fluffy spreadable cream. Refrigerate until ready to serve. (Note: You can also add a 1/4 cup of confectioners sugar to sweeten the whipped cream. Personally, I prefer it unsweetened since the cake itself is so sweet)

Soak the Cake

Once the cake has completely cooled, poke holes all throughout the cake using a fork. Then, slowly pour the coquito over the cake and into the holes, letting it absorb completely.

Chill The Cake Overnight

Cover the cake and refrigerate to chill overnight. If you’re short on time, let it chill for at least an hour. The coquito might look like it is flooding the cake, but letting it chill in the refrigerator gives it time to soak up all the coquito.

Decorate and Serve

When you’re ready to serve, spread whipped cream over the top and sprinkle with cinnamon. You could also add shredded coconut or toasted shredded coconut on top for a more coconut-y coquito tres leches cake.

A Holiday Tradition to Share

Coquito Tres Leches Cake isn’t just a dessert, it’s a reflection of the warmth and joy of the holiday season. For me, it’s a way to honor the traditions I grew up with in Florida, where coquito always brought a little extra cheer to our Christmas celebrations. This dessert combines the best of both worlds, creating a sweet treat that feels both familiar and new.

Whether you’re sharing it with family or bringing it to a holiday party, Coquito Tres Leches Cake is sure to be a hit. With its creamy texture, coconut-rum flavor, and festive spices, it’s the perfect way to celebrate the season and share a little holiday love.