📝 About This Recipe
A true cornerstone of Jamaican home baking, Toto is a rustic, hearty coconut cake that dates back to the era of slavery when it was baked over coals in a Dutch oven. This dense, moist cake is infused with the warm aromas of ginger, nutmeg, and allspice, perfectly complementing the rich sweetness of shredded coconut and dark brown sugar. It’s a nostalgic treat that captures the soulful, sun-drenched flavors of the Caribbean in every bite.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted)
- 1 1/2 cups Dark brown sugar (packed)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg (freshly grated preferred)
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground allspice (also known as pimento)
Coconut & Aromatics
- 2 cups Unsweetened shredded coconut (finely grated or desiccated)
- 1 tablespoon Fresh ginger (finely grated)
- 1 teaspoon Lime zest (finely grated)
Wet Ingredients
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1 cup Coconut milk (full-fat canned for richness)
- 1 Egg (large, at room temperature)
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Almond extract
- 1 tablespoon Dark rum (optional, for authentic depth)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x9 inch square baking pan or a 9-inch round cake tin with butter and line the bottom with parchment paper for easy removal.
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2
In a large mixing bowl, whisk together the sifted flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice until thoroughly combined.
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3
Add the dark brown sugar to the flour mixture. Use your fingers or a fork to break up any lumps of sugar, ensuring it is evenly distributed through the dry ingredients.
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4
Stir in the shredded coconut, lime zest, and freshly grated ginger. The coconut should be well-coated in the flour mixture to prevent it from clumping.
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5
In a separate medium bowl, whisk the egg briefly. Gradually add the coconut milk, melted butter, vanilla extract, almond extract, and dark rum (if using), whisking until the wet mixture is smooth.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture.
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7
Using a large wooden spoon or spatula, fold the ingredients together. Do not overmix; stir just until no dry streaks of flour remain. The batter should be thick and slightly heavy, not runny.
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8
Pour the batter into the prepared baking pan and spread it evenly to the corners using a spatula.
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9
Bake in the center of the oven for 50 to 60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
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10
The top should be a deep golden brown and slightly firm to the touch.
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11
Remove the pan from the oven and place it on a wire rack to cool for at least 20 minutes.
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12
Once cooled slightly, run a knife around the edges and invert the cake onto the rack, then turn it right-side up. Allow it to cool completely before slicing into squares or wedges.
💡 Chef's Tips
For the most authentic flavor, use freshly grated coconut rather than store-bought desiccated coconut if available. Ensure your coconut milk is full-fat; the cream at the top of the can provides the essential moisture that makes Toto special. Avoid over-mixing the batter after adding the wet ingredients, as this can result in a tough, rubbery cake rather than a tender crumb. If the top of the cake is browning too quickly, tent it loosely with aluminum foil halfway through the baking process. Toto actually tastes better the next day as the spices and coconut flavors have more time to meld and intensify.
🍽️ Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla bean ice cream for a decadent dessert. Pair a thick slice with a hot cup of Jamaican Blue Mountain coffee for a perfect mid-morning treat. Enjoy it alongside a glass of cold sorrel drink or ginger beer to balance the richness of the coconut. Pack slices for a picnic or school lunch, as this cake is sturdy and travels exceptionally well. Lightly toast a slice the next morning and spread with a little salted butter for a quick breakfast.