Coconut Sugar Cake/Grater Cake: St Vincent/Caribbean

coconut sugar

🥗Healthier: date sugar

💰Cheaper: brown sugar

Date sugar is less processed and retains nutrients.

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: desiccated coconut

Desiccated coconut is often more affordable and has a longer shelf life.

Preheat the oven to 350°F (175°C).

Grease and flour a cake pan.

Mix coconut sugar and butter in a bowl until creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract until combined.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Fold in shredded coconut gently until evenly distributed.

Pour the batter into the prepared cake pan.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Allow the cake to cool completely before serving.

Cooking Techniques

Spice Level:

Allergens