Coconut Sugar Cake
Filed Under pareve, desserts, vegetarian | Posted on November 26, 2006
Coconut sugar cakes are known to every school child in Trinidad and Tobago. These confections are one of several ‘tuck shop’ (cafeteria) staples and are also commonly available from corner stores and street vendors. Made from grated coconut they are traditionally cut into squares comprised of 2 layers and/or colors (one pink, the other white). As the only binder used is crystallized sugar syrup these desserts, literally melt in your mouth. I used to make them quite regularly in my little kitchen in Connecticut. It was a way of bringing fond memories and a little piece of home to life 
The following recipe for Coconut Sugar Cakes comes from Rita Springer’s Caribbean Cookbook
Coconut Sugar Cake
2 cups granulated sugar
1/2 teaspoon Angostura bitters
1/2 cup water
1 cup grated coconut
1. Boil sugar and water together until syrupy
2. Test a few drops in a saucer with cold water
3. When it forms a soft ball remove from the heat
4. Cool a little then beat mixture until very thick and it begins to crystallize
5. Stir in bitters and coconut
6. Blend well and pour into a greased shallow pan (8×8x1).
7. Cut into 2 inch squares.
8. Work quickly and do not overbeat mixture
My note: Remember, it is traditional to dye half the mixture pink
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4 Responses to “Coconut Sugar Cake”
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mmmmm….purty (or should i say “sexxay”?) LOL
love the hot pink top!
have to try these out on one of my pink obsessed friends.
dunno about the angostura though. never tried it. bitter scares me. actually, it makes me gag. do you taste it in these?
Burekaboy - if you never tried it how you know it makes you gag? why it scare you?
reflexive response! i can’t stand bitter things. ever try karela or rapini?? UGGH. :O it’s probably liquid form!! (angostura) :))
i always see it in the supermarket, too but have only ever associated it with alcoholic beverages.
Burekaboy - Hee you talking about the green bumpy thing (what we call carili)? … heh.. we use that as the ‘bitter taste’ on the seder plate
Yeah that’s pretty damn nasty. No… bitters (at least Angostura) is a very light orangy citrusy blend of tastes.. It is used extensively in food preparation here … as well as sprinkled on icecream and juices. It’s very versatile. I use it in meat marinades, as well as in desserts (in addition to or as a replacement to vanilla/almond essence, depending on my mood)
http://www.trinigourmet.com/index.php/angostura-bitters-the-taste-of-trinidad/
http://www.trinigourmet.com/index.php/the-bitters-truth-saveur-magazine/