Desserts
Sugar Cake
Ingredients
- - 400 g (about 4 cups) fresh or desiccated coconut, grated
- - 300 g (1 1/2 cups) granulated sugar
- - 120 ml (1/2 cup) water
- - 1/2 tsp (1/2 tsp) ground ginger
- - 1/4 tsp (1/4 tsp) ground cinnamon
- - Few drops red or pink food colouring (optional, traditional but not essential)
- - 1/4 tsp (1/4 tsp) salt
Method
- Combine sugar and water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves.
- Bring to a gentle boil and cook for 3–4 minutes until the syrup thickens slightly.
- Stir in the grated coconut, ground ginger, cinnamon and salt. Reduce heat to low.
- Cook, stirring constantly, for 12–15 minutes until the mixture thickens significantly and starts to pull away from the sides of the pan.
- If using food colouring, divide the mixture and tint one portion pink or red, leaving the rest natural, for the traditional two-tone appearance.
- While still warm, drop spoonfuls of the mixture onto the lined baking sheet, shaping into small mounds or patties with two spoons or lightly oiled hands.
- Allow to cool and firm completely at room temperature, about 1 hour, before serving or storing.
Introduction: Sugar cake is a simple, chewy coconut confection made from grated coconut cooked down with sugar and warm spices until it sets into small, dense pieces.
Cultural Background: Sugar cake is a simple, chewy coconut confection made from grated coconut cooked down with sugar and warm spices until it sets into small, dense pieces. Despite its name, it is not a cake in the Western sense but a traditional Caribbean sweet, commonly sold by home bakers, at fairs and roadside stands across Antigua and Barbuda. It reflects the islands’ long relationship with coconut and sugar cane, two crops that have shaped the region’s confectionery traditions for generations.
Tips: Stir constantly once the coconut is added, as the sugar can catch and burn quickly on the bottom of the pan. Work quickly to shape the sugar cakes while the mixture is still warm and pliable; it firms up fast as it cools.
Variations: A few drops of almond or vanilla extract can be added for additional flavour. Some bakers roll the warm mixture into a log and slice it into rounds instead of individual mounds.
Vegetarian/Vegan: Sugar cake is naturally vegan and gluten-free as written.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Sugar cake is served at room temperature and does not require reheating.
Nutrition: Calories: 110 kcal | Protein: 1 g | Carbohydrates: 15 g | Fat: 6 g | Fibre: 2 g | Sodium: 25 mg
FAQs:
Q: Can desiccated coconut be used instead of fresh? A: Yes, though fresh grated coconut gives a moister, more traditional texture; if using desiccated coconut, add a splash of extra water to the syrup. Q: Why is my sugar cake grainy instead of smooth? A: The sugar may have crystallised before the coconut was added; keep the heat gentle and stir the syrup constantly while it dissolves.
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