Coconut Cake (Jamaican Toto) easy and delicious!

unsweetened shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: sweetened shredded coconut

Toasted coconut flakes can add depth of flavor while sweetened coconut is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar flavor, while margarine is often cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is usually more affordable.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a bowl, combine flour, baking powder, and salt; set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy.

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

Stir in vanilla extract and lime zest.

Gradually add flour mixture, alternating with coconut milk, starting and ending with flour.

Fold in shredded coconut until evenly distributed.

Divide the batter between the prepared pans and smooth the tops.

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

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat together butter and powdered sugar until smooth.

Add milk and lime juice to achieve desired consistency; mix well.

Spread frosting between the layers and on top of the cooled cakes.

Garnish with additional shredded coconut and lime zest as desired.

Cooking Techniques

Spice Level:

Allergens