Categorized | Desserts

How To Make Coconut Sugar Cake.

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.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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33 Responses to “How To Make Coconut Sugar Cake.”

  1. Astrud says:

    Love, love coconut. I’ve been looking for this recipe. Thanks.

  2. Natalie says:

    Great and easy, I kept the ginger in and chopped it up very small.

  3. Sharon says:

    Thanks. You made it look simple and delicious! I now have the courage to try it for myself. Thanks again. I too would love to see puddin & souse.

  4. ram says:

    any trinidadians try this? is it any good? can a real INDIAN trini post a recipe if this one is not good? that’s all. thanks.

    • allaweisonefamily says:

      Hi Ram, this recipe is the same for Indian, Africans, Chinese, Native Indians, all others and in between. I an Indian Trini and all ah we is one family who loves good Caribbean foods.

  5. Andrianna Kissavos says:

    These look awesome Chris. I miss being in barbados where I was buying these from the supermarket. This looks easy to make so I think I may try it for my daughter’s bake sale. Thanks for the video.

  6. Felicia says:

    Love your recipe but I also add cinnamon stick and clove..

  7. verle says:

    This coconut sugar cake looks good better with the grated coconut :-)

  8. Anna K says:

    Thanks for the recipe. I tried this when I was in Trinidad and really liked it. Can't wait to make it.

  9. Carol C says:

    Thank you for posting this.. I enjoyed sugar cakes as a child and no w I can make my own.

  10. Anita Watson says:

    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… :)

  11. michelle says:

    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.

  12. dianaamoon says:

    Yum! Looks amazing…anyone ever make these with coconut sugar? Just wondering…

  13. Gillian says:

    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

  14. Asia says:

    wow , that looks amazing


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