Coconut Sugar Cake
A Caribbean coconut confection cooked to a firm candy stage, spooned into small portions, and cooled until set.
Prep
10m
Cook
15m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 220gDesiccated Coconut
- 260gWhite Sugar
- 90mlWater
- 5mlVanilla Extract
- 2gGinger Powder
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Line a shallow tray and set it aside.
- 02
Place the white sugar and water in a saucepan and bring them to a boil at 100°C (212°F).
- 03
Cook the syrup until it reaches 116°C (241°F).
- 04
Stir in the desiccated coconut, ginger powder, salt, and vanilla extract until the mixture is thick and evenly coated.
- 05
Spread the mixture into the prepared tray and press it flat.
- 06
Let it cool completely at room temperature until firm, then cut into pieces and serve.
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