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Coconut Sugar Cake

26 November 2006 6,581 views 7 Comments

sugar cakesCoconut 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. This book is also featured in Shop @ Veni Mang?ɬ©!



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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7 Comments »

  • burekaboy said:

    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?

    # 16 January 2007 at 1:58 am | link
  • Sarina said:

    Burekaboy – if you never tried it how you know it makes you gag? why it scare you? :(

    # 16 January 2007 at 7:35 am | link
  • burekaboy said:

    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.

    # 16 January 2007 at 8:39 am | link
  • Sarina said:

    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/

    :)

    # 16 January 2007 at 9:10 am | link
  • ChrystalLily said:

    Oh thank you soooo much for this recipe from the Sugar Cake, I remember it from my childhood days on growing up in St.Maarten, I always loved sugar cake but never knew the recipe, Thank You!!!!!

    With friendly greetings,

    ChrystalLily

    # 24 October 2008 at 6:29 pm | link
  • denise said:

    where do i buy angostura bitters??

    # 1 March 2010 at 9:10 pm | link
  • Sarina (author) said:

    where are you located denise?

    # 1 March 2010 at 11:24 pm | link

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