Last Updated on May 19, 2020 by Chef Mireille
Caribbean Coconut Sugar Cakes
Caribbean Coconut Sugar Cakes – This delicious coconut candy popular in different versions throughout the Caribbean is both Vegan & Gluten Free.
After a few month’s hiatus, I am back with participating in the Blogging Marathon. So of course you are waiting to know what this week’s theme is?
With holidays just around the corner, how about some delicious desserts from the Caribbean to add a little global flavor to your holiday table!
This vegan and gluten free dessert is one both kids and adults will go crazy over!
There are versions of these sugar cakes, with the base ingredients of coconut and sugar, on all Caribbean islands. There are variations in texture, color (some use brown sugar), and names. In Haiti it is called Tablet and in Grenada it is called Coconut Ice.
This colorful version is most popular in Trinidad and Guyana. The Trini version is usually a pale pink, while the Guyana version is usually red.
However, if you prefer not to use artificial coloring, they are just as delicious without it!
Coconut is the most popular flavor of desserts in the Caribbean with things like Coconut Drops, Coconut Sweet Bread and Coconut Rolls. This coconut treat is right in line with any Caribbean palate, however, just to give you a heads up – it is VERY SWEET!
If you can’t indulge in something sweet and delicious during the holidays, then when else can you!
Many people of Indian heritage celebrated Diwali this past week. Trinidad has the largest Indian descended population in the Caribbean and along with Gulab Jamun, Kurma (crunchy sweet dough sticks) and Prasad (wheat or semolina halva), Sugar Cakes are often enjoyed during Diwali in Trinidad.
So next year when Diwali comes around, why not celebrate it Trini style with these Sugar Cakes?
Interested in visiting Trinidad? Check out my travel post here all about multi cultural Trinidad!
Since we are in the Caribbean, how about trying some other delicious foods from the region to build a meal to go along with these Caribbean Coconut Sugar Cakes!
Caribbean Recipes
- Soup Jou Mou – Haitian Pumpkin Soup
- Banane Peze – Haitian Plantain Fritters
- Fishcakes – Salt Cod Fritters
- Breadfruit Puffs
- Breadfruit Run Down
- Fried Fish with Pumpkin Sauce
- Sauce Pois – Haitian Red Bean Sauce
- Habichuela Guisado – Puerto Rican Beans
- Sofrito – Puerto Rican seasoning blend
- Sos di Malice – Haitian Hot Sauce
- Cinnamon Coconut Milk Chicken
- Caribbean Rice & Peas
- Caribbean Dahl
- Coconut Bread Pudding
- Majarete – Corn Pudding
- Habichuela con Dulce – Sweet Bean Pudding
- Black Cake – Caribbean Fruit Cake
These Caribbean Coconut Sugar Cakes have a crusty outside but are moist and chewy on the inside!
Caribbean Coconut Sugar Cakes
Ingredients
- 1 cup sugar
- 2 cups frozen grated coconut defrosted
- 2 ½ teaspoons grated ginger
- ¼ teaspoon cream of tartar
- 1 teaspoon almond essence
- ½ teaspoon nutmeg essence optional
- A few drops of red food coloring optional
Instructions
- In a saucepan, combine sugar and 1 cup water and boil until you have a light syrup (one thread consistency), about 5 minutes.
- Add coconut, ginger, cream of tartar, almond essence and nutmeg essence.
- Cook for about 10 minutes until thickened and mixture starts to leave the sides of the pan.
- Add food coloring, if using. Stir to combine.
- Leave to rest for about 10 minutes until most of the residual liquid has been absorbed by the coconut.
- Line a baking sheet with parchment paper.
- Using a tablespoon, place a heaping tablespoon for each cake, flattening it a little with wet hands to form each cake.
- Leave to let is set and firm up for about ½ hour.
Video
Notes
Nutrition
You might also like
Easy Caribbean Rice and Peas Recipe (Instant Pot Method included)
Haitian Breadfruit Fritters with Salt Cod – Lam Veritab Boulet
Welcome back Mir ! Loved reading about these sugar cakes . While everyone in our house prefers sweets with minimum sugar , i enjoy if they are high in sugar … so this one definitely is my kinds ! And I love coconut !
So do we use fresh coconut or the dry desiccated one too works ?
I used fresh coconut in this version but some people make it with dessicated so you can use whichever you prefer.
Love your write ups Mir, I always enjoy reading them. Coconut cakes are vibrant and looks delicious.
I can understand how addictive this can be. I would have just sat with a plate and finished it off in a jiffy… because coconut is something I truly adore…
As yummy as it is, that much would put you into a sugar coma ?
Good to have you back Mir. I am glad reading about the Diwali in Trinidad..and those cakes look super cool! I am surely very keen to read about this dish you mentioned will check it out (Kurma -crunchy sweet dough sticks)
Although I haven’t done it yet on the blog you can try this kurma recipe if you’d like – https://www.trinigourmet.com/trinidad-kurma-recipe/
Welcome back Mir! This one sounds so delicious and I love coconut based sweets. With portion control, sugar overload can be managed when I am handed a plate of these treats 🙂
🙂 🙂 – yes although all the sugar, these are definitely hard to resist!
Anything with coconut is my favorite. Caribbean coconut sugar cakes are so similar to coconut barfi. I love reading about the traditions and food from the Caribbean.
they are probably an adjusted version of barfi adjusted over time in the Caribbean
We used to get similar ones in Brazil too. But they had no added colours.. just plain.
yes the Brazilian version is called cocada I believe and very similar to the ones we make in Aruba/Curacao where my Mom is from. There we call them kokada.
What an interesting recipe I love the vibrant red colour. Very nice sweet variety.
Thank you and its an easy one too so perfect when you need to come up with a dessert in a jiffy!
I love all your recipes, they are so unique and interesting. This dessert also looks delicious, can’t wait to try it.
I am sure you will love it as it similar to some Indian desserts as well. Please let me know how you enjoyed it when you try it.
Sounds like a treat to me who happens to be a coconut + dessert lover. 🙂 Recipes seem to evolve over time and region and this one reminds me of the Indian coconut burfi which is made with coconut and sugar.
yes so interesting to see the similarities with recipes around the world
carribbean coconut sugar cakes looks so delicious and anything with coconut is always hit in my place. I am sure it would have tasted so good.
Yes these are fabulous for any special occasion!
I’m having trouble finding unsweetend frozen coconut .
The only other option is to use freshly grated coconut. You can also make it with dried dessicated coconut.
Water???? No quantity is included in the ingredients. Could I please have a hint how much water to add to the sugar please?
My sincerest apologies however you use equal quantities of sugar and water. I am updating it now.
Mine are too gooey to even pick up! I have to buy little paper cupcake holders in order to be able to serve them!
You have to wait for them to set and harden for at least a 1/2 hour as indicated.
How can this be stored?
How long can it stay good for?
Because the sugar preserves it, it can be stored in an air tight container at room temperature for up to 2 weeks