📝 About This Recipe
A beloved staple of Jamaican confectionery, Grater Cake is a vibrant, sugar-dusted delight made from freshly shredded coconut and granulated sugar. Despite its name, it is more of a firm candy or fudge than a sponge cake, offering a delightful contrast between its snowy white base and iconic bright pink topping. This recipe captures the nostalgic essence of island childhoods, delivering a sweet, tropical crunch that melts away into a chewy, coconut-rich finish.
🥗 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 (filtered)
- 1/4 teaspoon Salt (to balance the sweetness)
Aromatics and Color
- 1 teaspoon Almond Essence (pure extract preferred)
- 1 teaspoon Vanilla Extract (Jamaican dark vanilla adds great depth)
- 1 tablespoon Ginger (freshly grated, optional for a spicy kick)
- 2-3 drops Red Food Coloring (to achieve the classic pink topping)
- 1 teaspoon Unsalted Butter (to grease the tray)
👨🍳 Instructions
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1
Prepare your workspace by lightly greasing an 8x8 inch square baking tin with a small amount of butter or lining it with parchment paper.
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2
In a heavy-bottomed saucepan or a traditional Dutch pot (heavier pots prevent scorching), combine the 3 cups of sugar and 1 cup of water.
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3
Place the pot over medium heat and stir constantly until the sugar has completely dissolved into a clear syrup.
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4
Add the 4 cups of grated coconut and the salt to the syrup. If using fresh ginger, stir it in now to infuse the mixture.
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5
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Allow it to simmer, stirring frequently with a wooden spoon to prevent sticking.
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6
Cook the mixture for approximately 25-30 minutes. You will notice the syrup thickening and the coconut becoming translucent and sticky.
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7
Stir in the almond essence and vanilla extract once the mixture starts to look heavy and begins to pull away from the sides of the pot.
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8
Continue cooking until the mixture reaches the 'soft ball' stage—when a small drop in cold water forms a soft, pliable ball, or when the mixture looks 'grainy' at the edges of the pot.
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9
Quickly remove about 3/4 of the mixture from the pot and spread it evenly into your prepared tin, smoothing the top with the back of a spoon.
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10
With the remaining 1/4 of the mixture still in the pot, add 2-3 drops of red food coloring and stir rapidly until it turns a vibrant pink.
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11
Drop small spoonfuls of the pink mixture over the white base. You can spread it as a thin layer or leave it as decorative dollops for a rustic look.
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12
Allow the grater cake to sit at room temperature for at least 1 hour. As it cools, the sugar will crystallize and the cake will harden.
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13
Once fully set and firm to the touch, use a sharp knife to cut the cake into small squares or rectangles.
💡 Chef's Tips
Always use fresh coconut; desiccated coconut is too dry and won't yield the correct chewy texture. To get the perfect white color, ensure you peel off the brown 'testa' or skin of the coconut meat before grating. Do not overcook the sugar syrup to a hard crack stage, or the cake will be too brittle to cut. If the mixture isn't setting, you can return it to the pot with a tablespoon of water and cook for a few minutes longer. 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 Blue Mountain coffee. Pair with a glass of ice-cold ginger beer to complement the coconut's richness. Include them in a 'sweet box' alongside other Jamaican treats like Coconut Drops and Gizzada. Enjoy as a mid-afternoon snack for a quick tropical energy boost.