Coconut Sugar Cake is a classic dessert that has gained popularity in recent years due to its unique and delicious flavor. It is made with all-natural ingredients, including coconut sugar, which is a healthier alternative to traditional white sugar. Coconut sugar is made from the sap of the coconut palm tree and has a lower glycemic index, making it a better choice for those who are watching their sugar intake. The cake itself is moist and fluffy, with a subtle coconut flavor that is not overpowering.
The addition of coconut flakes on top gives it a nice crunch and texture. It is perfect for any occasion, whether it is a family gathering or a special celebration. Coconut Sugar Cake is a versatile dessert that can be served as is or paired with fresh fruits and whipped cream for a more indulgent treat. Its unique flavor and all-natural ingredients make it a crowd-pleaser among health-conscious individuals and dessert lovers alike.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Snack
Cuisine: creole
Servings: 10
Ingredients
- 2½ cups brown sugar
- 2 cups water for making syrup
- 2 whole coconuts husked and grated
- 1 cup water for coconuts
- 2 bay leaves dried and crumbled
- 1 tsp. almond essence or ½ tsp almond extract
- ¼ tsp. cream of tartar
- Water
Instructions
- Grate the coconut in the blender with about 1 cup of water. Strain, but do not squeeze the juices out of it. Set aside the grated coconut.
- Pour the 2 cups of water in a deep heavy pot and throw in the bay leaf. Allow it to boil for about 5 minutes. Then pour the sugar into the hot water to form light syrup.
- Stir occasionally to test the thickness of the syrup. Pour in the grated coconut and almond essence. Mix well. Leave to cook. Stir occasionally until the coconut mixture comes away from the sides of the pot easily. Remove from heat.
- Sprinkle cream of tartar to the mixture and beat with a spoon for 2 minutes. Immediately drop spoonfuls on to a fig leaf or non stick surface. Allow to harden completely. Turn over to allow the bottom to dry.
- Store in an air-tight container.
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Recipe © Simply Trini Cooking. All rights reserved
Coconut Sugar Cake
Ingredients
- 2½ cups brown sugar
- 2 cups water for making syrup
- 2 whole coconuts husked and grated
- 1 cup water for coconuts
- 2 bay leaves dried and crumbled
- 1 tsp. almond essence or ½ tsp almond extract
- ¼ tsp. cream of tartar
- Water
Instructions
- Grate the coconut in the blender with about 1 cup of water. Strain, but do not squeeze the juices out of it. Set aside the grated coconut.
- Pour the 2 cups of water in a deep heavy pot and throw in the bay leaf. Allow it to boil for about 5 minutes. Then pour the sugar into the hot water to form light syrup.
- Stir occasionally to test the thickness of the syrup. Pour in the grated coconut and almond essence. Mix well. Leave to cook. Stir occasionally until the coconut mixture comes away from the sides of the pot easily. Remove from heat.
- Sprinkle cream of tartar to the mixture and beat with a spoon for 2 minutes. Immediately drop spoonfuls on to a fig leaf or non stick surface. Allow to harden completely. Turn over to allow the bottom to dry.
- Store in an air-tight container.
