This dessert’s name gives you an idea of what to expect when you bite into it: coconut and sugar with a zap of ginger. These sugar cakes are gorgeous to look at, with food coloring decorations, and you could have a hard time persuading your kids to just eat it and be done with it.
Coconut Sugar Cake
Caribbean Coconut Sugar Cakes are gluten-free and vegan. They're a tasty treat for kids and adults alike, whether it's for the holidays or a birthday celebration.
Ingredients
0.67 cups sugar
0.67 cups frozen grated coconut defrosted
0.67 teaspoons grated ginger optional
0.08 teaspoon cream of tartar
0.33 teaspoon almond essence
A few drops of red food coloring optional
Instructions
Grease a round plate.
Combine sugar and water in a pot and cook for 5 minutes, or until you have a light syrup (one thread consistency).
Combine the coconut, ginger (if using), cream of tartar, and almond essence in a mixing bowl.
Cook for about 10 minutes, or until the sauce thickens and starts to leave the pan's sides.
If used, add food colouring. To blend, stir everything together.
Transfer to a prepared plate and let aside for about 15 minutes, or until the liquid has thickened and the coconut is no longer separating.
Using parchment paper, line a baking sheet.
Using a tablespoon, place a heaping tablespoon for each cake, smoothing it slightly with damp hands to form each cake.
Allow around 30 minutes for it to set and firm up.
Notes
To turn it more or less pink to red, use as little or as much red food coloring as you choose, or leave them white sugar cakes.