Caribbean Coconut Sugar Cakes
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5 from 1 vote

Caribbean Coconut Sugar Cakes

Caribbean Coconut Sugar Cakes are both vegan and gluten free. They make a delciious treat for both kids and adults, whether it is for the holiday season or a birthday celebration!
Prep Time45 mins
Cook Time15 mins
Course: desserts
Cuisine: Caribbean
Servings: 12 people

Ingredients

  • 2 cups sugar
  • 2 cups frozen grated coconut defrosted
  • 2 teaspoons grated ginger optional
  • ¼ teaspoon cream of tartar
  • 1 teaspoon almond essence
  • A few drops of red food coloring optional

Instructions

  • Grease a round plate.
  • In a saucepan, combine sugar and water and boil until you have a light syrup (one thread consistency), about 5 minutes.
  • Add coconut, ginger (if using), cream of tartar and almond essence.
  • Cook for about 10 minutes until thickened and mixture starts to leave the sides of the pan.
  • Add food coloring, if using. Stir to combine.
  • Transfer to prepared plate and leave for about 15 minutes until cooled and the liquid has thickened so it is no longer separating from the coconut.
  • Line a baking sheet with parchment paper.
  • Using a tablespoon, place a heaping tablespoon for each cake, flattening it a little with wet hands to form each cake.
  • Leave to let is set and firm up for about ½ hour.

Notes

Use as little or as much red food coloring as you prefer to make it more or less pink to red or omit completely to leave them as white sugar cakes.