Coconut Sugar Cake
HB-3405 · Hand-built original · Antiguan
A traditional Antiguan coconut candy pressed in two layers, white underneath and pink on top, sweetened with cane sugar and warmed with fresh ginger and vanilla. Cut into squares once chilled, it eats like a firm, chewy sweet rather than a baked cake.
AntiguanDessertMakes 16 squares368 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Main ingredient: source
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:16quantities adjust to match
Ingredients
- 2 1/2 cups raw cane sugar
- 1 1/2 cups water, plus 1 tablespoon for the beetroot mixture
- 6 cups finely shredded coconut
- 1 tablespoon grated fresh ginger, heaped
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons beetroot powder
- Cooking spray, for the pan
Method
- Lightly coat a brownie pan with cooking spray, line the Coconut Sugar Cake pan with parchment, and set the prepared pan beside the stove.
- Combine the 1 1/2 cups water, heaped tablespoon of grated ginger, 2 teaspoons vanilla extract and 2 1/2 cups raw cane sugar in a saucepan over medium heat.
- Stir the sugar mixture for 15 to 20 minutes until the sugar dissolves into a thick syrup and a crust begins to form around the rim of the saucepan.
- Fold the 6 cups finely shredded coconut into the hot syrup and keep stirring for 2 to 3 minutes until the coconut drinks up the excess moisture.
- Spoon one-third of the coconut mixture into a small bowl and stir in the 1 1/2 teaspoons beetroot powder blended with 1 tablespoon water until that portion turns pink.
- Press the plain coconut mixture firmly and evenly into the lined brownie pan, then spread the pink coconut layer across the top in an even sheet.
- Refrigerate the layered Coconut Sugar Cake for 1 to 2 hours until firm, then lift it out on the parchment and cut it into squares.
Nutrition (per serving, where published)
368 kcalCalories
8.1 gProtein
21.1 gCarbs
30.1 gFat
26.5 gSaturates
9.4 gFibre
5.6 gSugars
32 mgSodium
10 mgCholesterol
463 mgPotassium
23 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data