📝 About This Recipe
A nostalgic treasure found in glass cases across the Caribbean, Sugar Cake is a vibrant, chewy confection that perfectly captures the essence of island street food. Made with freshly grated coconut and simmered in a spiced sugar syrup, these treats are known for their signature 'crunch-meets-chew' texture and iconic two-toned appearance. It is a sweet, aromatic journey to the tropics that relies on the natural oils of the coconut to create a rich, fudgy bite.
🥗 Ingredients
The Coconut Base
- 3 cups Fresh Coconut Meat (finely grated, brown skin removed)
- 2 1/2 cups Granulated Sugar (white sugar for vibrant colors)
- 3/4 cup Water (room temperature)
Aromatics and Spices
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1 teaspoon Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Almond Essence (optional, for depth)
- 1 piece Cinnamon Stick (small)
- 1 pinch Salt (to balance sweetness)
Finishing Touches
- 2-3 drops Pink or Red Food Coloring (liquid or gel)
- 1 teaspoon Unsalted Butter (for greasing the tray)
👨🍳 Instructions
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1
Prepare your workspace by lightly greasing a large baking sheet or marble slab with a small amount of butter. Alternatively, line it with parchment paper.
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2
In a heavy-bottomed saucepan or a traditional Caribbean 'karahi', combine the granulated sugar, water, and the cinnamon stick over medium heat.
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3
Stir the mixture constantly until the sugar has completely dissolved and the liquid begins to bubble into a clear syrup.
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4
Add the finely grated coconut, grated ginger, and the pinch of salt to the syrup. Stir well to ensure the coconut is thoroughly coated.
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5
Lower the heat to medium-low and allow the mixture to simmer. Stir frequently to prevent the sugar from scorching at the bottom of the pan.
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6
Cook the mixture for approximately 20-25 minutes. You are looking for the moisture to evaporate and the sugar to reach a 'soft ball' stage where it becomes thick and grainy.
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7
Add the vanilla extract and almond essence during the last 5 minutes of cooking. Remove the cinnamon stick and discard it.
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8
Test the readiness: Drop a small spoonful onto a plate; if it holds its shape and begins to crystallize at the edges within a minute, it is ready.
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9
Work quickly now: Scoop out half of the white coconut mixture and drop it in rounded mounds (about 2 tablespoons each) onto your prepared tray.
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10
To the remaining half of the mixture still in the pot, add the food coloring. Stir rapidly until the color is even and vibrant.
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11
Place a dollop of the colored mixture directly on top of each white mound, or place them side-by-side to create the traditional two-toned look.
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12
Allow the sugar cakes to sit undisturbed at room temperature for at least 1-2 hours. They will harden on the outside while remaining slightly chewy in the center.
💡 Chef's Tips
Always use fresh coconut rather than desiccated for the best texture; the natural oils are essential. If the mixture gets too dry before you finish scooping, add a teaspoon of hot water to loosen it. Do not over-color the mixture; a pale pink or bright red is traditional, but a little goes a long way. Ensure your ginger is grated very fine so you get the flavor without large woody bits. Store in an airtight container at room temperature for up to a week; do not refrigerate as it ruins the sugar crystal texture.
🍽️ Serving Suggestions
Serve as a mid-afternoon snack with a cold glass of Mauby or Sorrel. Pair with a cup of hot black tea to cut through the intense sweetness. Pack into small cellophane bags with ribbons for a charming homemade island gift. Serve alongside other 'sweet meats' like tamarind balls and guava cheese for a full dessert platter.