Name: Jamaican Toto Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1/2 cup butter (room temperature); 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 2 3/4 cups flour; 1 tbsp baking powder; 1 tsp salt; 1 tsp cinnamon; 1/4 tsp ginger; 1/4 tsp nutmeg; 2 cups sweetened shredded coconut; 12 oz evaporated milk (1 can); 1/4 cup whole milk; 1 tbsp powdered sugar (for dusting)

Save This Recipe

We'll email this post to you, so you can come back to it later!

I didn’t grow up eating Toto cake — but the first time I had it, something about it felt like coming home.

It was a hot afternoon, windows wide open, fans doing their best but mostly just pushing the warm air around. My neighbor Gloria had just come back from visiting family in Kingston and brought back a tin of something she called “Toto.” I thought it was a nickname for someone, honestly.

She handed me a slice. Nothing fancy — just a soft square dusted with sugar and packed with shredded coconut. I took one bite and stopped talking mid-sentence (which, for me, is saying something). It was tender, just a little chewy, and the spices… warm, but not overpowering. I asked her what it was and how I could get more. She laughed and said, “You’re already holding it.”

Since then, I’ve made Toto cake more times than I can count — sometimes for others, sometimes just for me. It’s the kind of cake you make on a Sunday afternoon because you want the house to smell like comfort. The kind of cake you sneak a piece of at 10pm with a cold glass of milk.

And if you’ve never had it? Well. You’re in for something real special.

Why This Cake Belongs in Your Kitchen

It’s full of coconut (but not too coconutty) — chewy, sweet, and perfectly cozy
Spiced just right — cinnamon, nutmeg, and ginger warm it up without shouting
No mixer needed — seriously, a bowl and a spoon will do ya
No frosting, no layers, no stress — just mix, bake, and enjoy
Great with tea, coffee, or a sneaky midnight snack

A Few Thoughts on the Ingredients

Butter
Room temp. Always room temp. Cold butter’s the enemy of a soft crumb. I use salted — that’s what’s usually in the fridge — but unsalted is fine if that’s your jam.

Brown sugar + white sugar
It’s the combo for me. Brown sugar adds that warm, molasses-y depth, and white keeps things structured. You could technically use just one or the other, but trust me — both is better.

Eggs & vanilla
Two eggs, and a splash of vanilla. Don’t use the fake stuff if you can help it. Real vanilla makes a difference here.

Flour + leavening
All-purpose flour, baking powder, and just a bit of salt. I throw the spices in here too and give it all a whisk so it’s evenly mixed.

Spices
Cinnamon, ginger, nutmeg. Classic Jamaican trio. Just a touch of each — think background warmth, not a spice cake.

Coconut
Sweetened, shredded. Don’t even think about skipping it — it’s the heart of the thing. I’ve made it with unsweetened before (because that’s what was in the pantry) and just added a tablespoon of extra sugar. Worked fine in a pinch.

Evaporated milk + whole milk
Evaporated milk gives it richness without making it too wet. The splash of whole milk loosens things up so it bakes evenly. If you’re dairy-free, coconut milk would be a lovely twist — just note it’ll change the flavor a bit.

Alright, Let’s Bake

1. Heat the oven
375°F. Grease a 9×13-inch pan — I use butter and a bit of flour, but nonstick spray’s fine too.

2. Cream the butter and sugars
Grab a big bowl and beat the butter with both sugars. If it looks like wet sand, you’re on the right track. Should be light and a bit fluffy.

3. Add the eggs + vanilla
One egg at a time. Beat it in, then splash in the vanilla. It might look a little weird — that’s fine. Trust the process.

4. Mix your dry ingredients
In another bowl (sorry, I know, but it helps), whisk the flour, baking powder, salt, and spices.

5. Combine gently
Add the dry stuff into the wet in batches. Don’t overmix. Nobody wants tough cake.

6. Add the milks
Pour in the evaporated milk and whole milk — slowly, so it doesn’t slosh. Stir until it’s just blended.

7. Fold in the coconut
It’ll seem like a lot. That’s good. The coconut is what gives it that signature chew and flavor.

8. Bake
Pour the batter into your greased pan and smooth the top. Bake for about 45 minutes — give or take. Keep an eye on it after 35 minutes. If the top is browning too fast, tent it with foil. Toothpick test it: if it comes out clean, it’s done.

9. Cool & (maybe) dust
Let it cool completely in the pan. Dust with powdered sugar if you want — it’s more about looks than flavor, but it does feel a little fancy.

Little Twists If You’re Feeling Adventurous

Rum it up: Add a tablespoon of dark rum to the batter for a little grown-up flavor.
Add raisins: Not traditional, but it works — especially if you soak them in said rum.
Bake it in muffin tins: You’ll get cute little cake bites. Just reduce baking time to 25–30 minutes.

Storing, Snacking, and Sneaking Slices

On the counter: Wrapped tight, it’ll stay good for 3 days (but let’s be real — it won’t last that long).
In the fridge: Up to a week, if you like it a little firmer and cold.
Freezer: Wrap individual slices in foil or wax paper, then pop into a freezer bag. Defrost overnight, or microwave for 20–30 seconds.

Wanna make it extra special? Warm up a slice, slather it with a bit of butter, and enjoy with a mug of black tea. You’ll be grinning all the way through.

One Last Thing Before You Preheat That Oven

Toto isn’t a flashy cake. It’s not trying to impress you with layers or swirls or shiny glaze. It’s humble — but full of flavor and heart. The kind of cake you bake once, and then find yourself craving on a rainy afternoon, or when homesickness sneaks in, even if you’re not Jamaican.

So give it a try. And if you do — tell me about it. Did you add raisins? Swap in coconut milk? Burn the edges a little like I always do? Leave a comment, send a photo, or just drop a note to say, “Made it. Loved it.”

From my kitchen to yours — happy baking.
And save me a slice if you’ve got any left.