Caribbean · PANTRYHOP RECIPE
Sugar Cake
30 minutes · 6 servings · vegan
A classic island fair sweet; the optional coloring reflects versions found in parts of the Eastern Caribbean.
Ingredients
Check you have the quantities below.
- 2 cups grated fresh coconut
- 1 1/2 cups granulated sugar
- 1/4 cup water
- a few drops red food coloring, optional
- 1 teaspoon ginger, grated
- pinch salt
Let’s make it
- Combine coconut, sugar, water, ginger, and salt in a saucepan over medium heat.
- Cook 8–10 minutes, stirring, until the mixture becomes sticky and starts to clump.
- If using, add a tiny bit of red food coloring and stir quickly.
- Drop onto parchment in small mounds and cool until firm.
Let the candy cool fully and make small pieces for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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