How to make Caribbean Coconut Cakes
This Caribbean treat is vastly known by many names but one thing’s for sure its one of the tastiest ways to eat coconut.
Growing up, coconut cakes were a classic bake sale favorite. Along with Bermuda Glass candy, this is another old Bermudian confectionery passed down from our ancestors.
Coconut cakes are also popular across the Caribbean. Jamaica has Grater cake while Trinidad, Guyana and St. Vincent have their own versions of coconut cakes which look similar to ours. Besides the difference of a few ingredients depending on the country they are all relatively the same.
These candied cakes are super easy to make. Cooking sugar down to a liquid then adding shredded ginger, coconut, flavorings and sometimes coloring.
Ingredients
Coconut cakes only use 4 ingredients:
- Desiccated Coconut – This can be store bought or freshly grated as long as most of the moisture is out.
- Sugar – White or Brown sugar can be used.
- Ginger – Freshly grated ginger is one of the key flavours to this dish.
- Flavouring – Vanilla or mixed essence heightens the flavours of the coconut and ginger.
- Colour – This is completely optional but great if your serving at parties or giving them to kids.
Tips on making Coconut Candy
- Make sure you continue to stir the sugar to avoid burning.
- Sugar can burn the skin so be extremely careful when stirring.
- Grate ginger as fine as you can for a better texture of cake.
- When the mixture thickens to a molasses consistency it should be ready.
- Test the mixture by taking 1 tablespoon of mixture and dropping it on a non stick surface.
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AuthorsefordCategoryBermudian dishes, Candies, Dairy Free, DessertsDifficultyIntermediateThis Caribbean treat is vastly known by many names but one thing's for sure its one of the tastiest ways to eat coconut.
Heat sugar and water in a large saucepan. Cook on medium heat stirring occasionally until the sugar has dissolved.
Once sugar has bubbles and dissolved, add the ginger, and flavor essence ( If your adding food coloring, add it here). Incorporate your coconut and continue to stir slowly to avoid burning.
*WARNING: this recipe involves hot sugar which can be dangerous. Please use caution when preparing alone or with young children
Turn the head down to a low setting and continue to stir until the mixture has thickened.
After the coconut has thickened, test the mixture by dropping a spoonful onto a wet board or baking tray to check for hardness when the candy cools. When this is achieved spoon 2-3 tablespoons onto a non stick surface and allow to cool completely.
When they have hardened and cooled they are ready to serve.
Ingredients
Directions
Heat sugar and water in a large saucepan. Cook on medium heat stirring occasionally until the sugar has dissolved.
Once sugar has bubbles and dissolved, add the ginger, and flavor essence ( If your adding food coloring, add it here). Incorporate your coconut and continue to stir slowly to avoid burning.
*WARNING: this recipe involves hot sugar which can be dangerous. Please use caution when preparing alone or with young children
Turn the head down to a low setting and continue to stir until the mixture has thickened.
After the coconut has thickened, test the mixture by dropping a spoonful onto a wet board or baking tray to check for hardness when the candy cools. When this is achieved spoon 2-3 tablespoons onto a non stick surface and allow to cool completely.
When they have hardened and cooled they are ready to serve.
