Jamaican Toto Cake
A beloved Caribbean treat, Jamaican Toto Cake is a rich and moist coconut-spiced cake. Made with shredded coconut, warming spices, and sweetened with brown and white sugar, this cake is perfect with a cup of tea or served at any festive gathering.
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
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients just until combined.
- Slowly pour in the evaporated milk and whole milk, stirring until smooth.
- Fold in the shredded coconut until evenly distributed.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. Cover loosely with foil for the last 10–15 minutes if browning too quickly.
- Allow the cake to cool slightly before dusting with powdered sugar. Slice and serve.
Notes
For added depth, try using coconut milk in place of whole milk or add a splash of dark rum for an adult twist. This cake stores beautifully and tastes even better the next day.
Nutrition
Calories: 400kcal
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