Categorized | Desserts
How To Make Coconut Sugar Cake.
Posted on 22 January 2012
I’ve been told that I don’t do enough dessert recipes, so with some time on my hands I decided to raid the cupboards and come up with a dessert recipe to share with you all. This recipe is somewhat refined from the one my dad would do, but it’s just as delicious and if I may be bold enough.. better that his! He’s old school when it comes to making sugar cake, as he prefers to get fresh dry coconut and do his thing with the grater. Besides not liking to grate coconut like a mad-man (my fingers still show battle scars from the last time I grated coconut), I noticed that I had some per-packaged shredded coconut so it was going to be a recipe for sugar cake I’d be sharing.
You’ll Need…
2 cups sugar
1 1/2 cups water
2 cups dessicated coconut (unsweetened)
2 bay leaves
thick slice of fresh ginger
4-6 drops red food coloring (optional)
The first thing we need to do is start the syrup we’ll need as the base for this. In a deep saucepan heat the sugar, water, bay leaves and a thick slice of ginger. Bring up to a rolling boil and allow to cook until it reduces and gets thick. (about 5-7 mins). You’ll have to constantly stir with a spoon or a whisk as I did.
Now it’s time to remove the bay leaves and ginger from the pot and discard (if you like the strong aroma and taste of ginger and bay leaves.. you can always grate the ginger into the syrup and crush the bay leaves). Add the essence and stir in the dessicated coconut (shredded or flaked coconut).. now add the drops of coloring and stir constantly. It will require about 5-7 minutes (on medium heat) to get to the consistency we’re looking for.(you can always follow along with the video below)
The idea is to burn off as much liquid as you can from the pan, so you have a thick and sticky consistency. A good sign that you’re close to where you want it to be, is when the coconut mixture starts coming away from the sides of the pan and somewhat clump.
On a parchment lined cookie sheet I then took spoon full amounts and made small heaps to form little sugar cakes. This will need to set (cool and take shape) before you can fully enjoy them. Remember we just made a syrup with the sugar so this will be extremely hot… do have some patience. Your kitchen will have the lovely aroma and coconut, essence,ginger and bay leaf… and I’m sure you’ll and your kids will love this tasty treat.
* If you have a 1 inch deep pan you can pour the cooked mixture into it and allow to cool, then cut into even squares. You can also be creative and do different colors and stack them to form a rainbow effect if you wish.
Store in an airtight container for maximum freshness and do refrigerate if you plan on keeping them more than a few days.
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24 Responses to “How To Make Coconut Sugar Cake.”
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Those look yummy, and quite easy to make. I’m wondering where I’d find bayleaf here in Queens Ny. Any idea?
You can find bay leaf by one of the oriental food stores by the subways or if you have one closer to you
in just about any food store lol…i live in Queens NY also..
my mom was just sayin she feeling to make some sugar cake…this looks really good!
is it ok to grate your our dry coconut and make the sugar cake or u have to use the one that's in the video?
Very simple method.
If you don't have bayleaf try the recipe without it. Still great tasting.
Wow, this sure brings me back to being a kid in Jamaica and watching my mom make these.
This has brought back fond memories with my sister and I making sugar cakes with our friends. i love how simplistic your recipe is, and love the visuals.
Hello Chris, you said that you could grate the ginger and leave in the syrup? When you gate the ginger, should you have 1 or 2 tablespoons of ginger? Trying to get an idea of how much grated ginger I should use? In terms of a "thick piece of ginger" should it be about 1 or 2 inches long?
What is "Essence". It is not mentioned in the ingrediants, but referred to in the instructions.
Jeff,"Essence is usually Vanilla flavoring
Or Almond
Oh my goodness, I almost forgot about this! Watching it, I could almost taste it….This is about the 4th recipe tonight I've looked at. Makes me miss my dad and grandma….Just to comment on some of the concerns raised above, ginger is subject to the taster. If you picture the size of a quarter/dollar coin up to the old silver half-dollar coin size about 1/4 inch thick I think is what he means. And Essence is vanilla extract-you can get artificial one that's cheaper by a few$ compared to real vanilla extract.
i always wanted to make this. thanks soooooo much!
Hi Chris
I was just wondering how much Essence goes into this recipe??
Thanks
i feel like eating all of it by myself ill make a bunch and i mean a who cahari full
Thanks for this recipe Chris
I've been asked to make a treat for cultural day at my work. My husband actually found this website for me. We lived in Trinidad for 5 years and ate this all the time. So I gave it a quick try tonight (didn't have Bay leaf or Essence and really didn't know about dessicated coconut. What does that really mean? So I used sweetened. I know I substituted a lot, but it turned out really good and edible. I promise to make it right next time. THANKS!
wow , that looks amazing
I made these for my daughter's class to distribute after a presentation on Crop Over carnival and they were delish! Reminded me of when I was a kid in Barbados–so easy to make!!! Thx
Yum! Looks amazing…anyone ever make these with coconut sugar? Just wondering…
Looks delish, I am going to try it .Iam from guyana but live in barbados. So can u show in your video how to do hot cross buns? thanks you.
I really enjoyed watching you cook up a storm.. Its brilliant that we actually see the dish being cooked from stage 1 to the end.. a lot of videos always show the chef/cook and you hardly see the dish.. Good Job.. Your cooking looks so clean and tasty.. I am going to a Heroes Day later and might try make some sugar cakes to go on my stall… Colours are so vibrant really emjoyable to watch and your narrative is cool too. Keep cooking…. How about some Pudding and Souse I am from Barbadian parents…
Thank you for posting this.. I enjoyed sugar cakes as a child and no w I can make my own.