📝 About This Recipe
A beloved staple of Jamaican confectionery, Grater Cake is a vibrant, ultra-sweet treat made from freshly shredded coconut and granulated sugar. Despite its name, it isn't a baked cake, but rather a traditional 'sugar cake' known for its unique dual-layered appearance—a snowy white base topped with a signature bright pink crown. This recipe captures the nostalgic essence of the Caribbean, delivering a satisfyingly firm bite that melts into a chewy, tropical bliss.
🥗 Ingredients
The Coconut Base
- 4 cups Fresh Coconut Meat (finely grated, brown skin removed before grating)
- 3 cups Granulated White Sugar (extra fine works best)
- 1 cup Water
- 1/4 teaspoon Salt (to balance the sweetness)
- 1 tablespoon Ginger (freshly grated or juiced)
Flavoring and Coloring
- 1 teaspoon Almond Extract (pure extract preferred)
- 1 teaspoon Vanilla Extract
- 2-3 drops Red Food Coloring (to achieve the classic pink top)
- 1 teaspoon Butter (for greasing the tray)
👨🍳 Instructions
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1
Begin by prepping your fresh coconut. Crack the shells, remove the meat, and use a vegetable peeler to scrape off the brown skin (testa). Grate the white meat finely using the small holes of a box grater.
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2
Lightly grease an 8x8 inch square baking tin or a flat ceramic dish with butter and set aside.
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3
In a heavy-bottomed saucepan or a traditional Dutch pot (dutchie), combine the 3 cups of sugar, 1 cup of water, and the grated ginger.
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4
Place the pot over medium-high heat and stir constantly until the sugar has completely dissolved and the mixture begins to bubble.
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5
Add the grated coconut and salt to the syrup. Stir well to ensure the coconut is thoroughly coated.
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6
Reduce the heat to medium-low. Allow the mixture to simmer, stirring frequently to prevent the sugar from scorching at the bottom.
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7
Cook the mixture for about 30-40 minutes. You are looking for the liquid to evaporate and the mixture to become very thick, sticky, and heavy to stir.
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8
Test the readiness: Drop a small amount into a bowl of cold water; if it holds its shape and feels tacky, it is ready. At this point, stir in the vanilla and almond extracts.
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9
Quickly remove the pot from the heat. Transfer about 3/4 of the white coconut mixture into your prepared greased tin. Spread it evenly and press down firmly with a greased spatula.
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10
Add 2-3 drops of red food coloring to the remaining 1/4 of the mixture still in the pot. Stir rapidly until it turns a vibrant, uniform pink.
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11
Spread the pink mixture thinly and evenly over the white layer in the tin. Smooth the top with the back of a spoon.
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12
Allow the grater cake to cool and air-dry at room temperature for at least 3-4 hours, or ideally overnight. It will harden as the sugar crystallizes.
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13
Once fully set and firm to the touch, use a sharp knife to cut the slab into small squares or rectangles.
💡 Chef's Tips
Always use fresh coconut rather than bagged flakes; the natural oils and moisture are essential for the texture. Be careful not to over-color the top layer; a few drops of red creates the perfect traditional pink. If the mixture is too dry before setting, it will crumble; if too wet, it won't harden. Watch for the 'heavy pull' when stirring. Clean your pot immediately after pouring, as the hardened sugar can be very difficult to remove once cold. Store in an airtight container at room temperature; refrigeration can make the sugar sweat and lose its crunch.
🍽️ Serving Suggestions
Serve as a sweet treat alongside a hot cup of Jamaican Ginger Tea. Pair with a glass of ice-cold milk to balance the intense sweetness. Include them in a Caribbean dessert platter with Gizzada and Coconut Drops. Wrap individual squares in parchment paper and tie with twine for a beautiful homemade tropical gift. Enjoy as a mid-afternoon energy booster during a coffee break.