Caribbean Coconut Cakes

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.

Caribbean Coconut Cakes
Caribbean Coconut Cakes are made with coconut, ginger, sugar, flavor and coloring.

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.
Caribbean Coconut Cakes have been a part of Bermudian heritage and passed down for generations.

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.

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

AuthorsefordCategory, , , DifficultyIntermediate

This Caribbean treat is vastly known by many names but one thing's for sure its one of the tastiest ways to eat coconut.

Caribbean Coconut Cakes

 

Yields10 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 2 cups Grated coconut
 2 cups White sugar
  cup Water
 1 tbsp Fresh Ginger (or to taste)
 1 tsp Vanilla or Mixed Essence
 Food coloring (optional)

1

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.

2

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

 2 cups Grated coconut
 2 cups White sugar
  cup Water
 1 tbsp Fresh Ginger (or to taste)
 1 tsp Vanilla or Mixed Essence
 Food coloring (optional)

Directions

1

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.

2

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.

Caribbean Coconut Cakes

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