Street Food
Bajan Sugar Cake
Ingredients
- - 400 g (4 cups) grated fresh coconut
- - 300 g (1 1/2 cups) granulated sugar
- - 125 ml (1/2 cup) water
- - 1/2 tsp almond or vanilla extract
- - 1/4 tsp red food colouring (optional, for pink batches)
- - Butter, for greasing
Method
- Combine the sugar and water in a heavy-bottomed saucepan and heat gently until the sugar dissolves.
- Bring to a simmer and add the grated coconut, stirring constantly.
- Cook over medium-low heat, stirring frequently, for 12-15 minutes until the mixture thickens and pulls away from the sides of the pan.
- Stir in the almond or vanilla extract. If making a pink batch, divide the mixture and stir food colouring into one portion.
- Working quickly while still warm, drop spoonfuls onto a greased tray and shape into small mounds using two spoons.
- Allow to cool and firm completely at room temperature before serving.
Introduction: Not a cake at all but a dense, chewy coconut and sugar confection, sugar cake is a classic Bajan street sweet sold from small trays by vendors outside schools, markets and rum shops.
Cultural Background: Not a cake at all but a dense, chewy coconut and sugar confection, sugar cake is a classic Bajan street sweet sold from small trays by vendors outside schools, markets and rum shops. Pink and white varieties, often coloured with a touch of food dye or cochineal, are a nostalgic treat for generations of Barbadians.
Tips: Work quickly once the mixture is off the heat, as it firms up fast and becomes difficult to shape. Stir constantly during cooking to prevent the sugar from catching and burning on the base of the pan.
Variations: Add a pinch of ground ginger for a spiced version popular in some households. Use unrefined brown sugar for a deeper caramel flavour.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Sugar cake is served at room temperature and is not reheated.
Nutrition: Approx. 140 kcal, 1 g protein, 20 g carbohydrates, 7 g fat per piece.
FAQs:
Q: Can I use desiccated coconut?
A: Fresh coconut gives the best chew, but rehydrated desiccated coconut can be used in a pinch.
Q: Why is my sugar cake grainy instead of smooth?
A: This can happen if the sugar crystallises early — keep the heat gentle and stir continuously.