Sugar Cake — Print Recipe — The Culinary Codex

A crunchy, crystallised confection of freshly grated coconut cooked with sugar and ginger until it sets into crumbly, pink-tinted squares of pure sweetness.

Ingredients

2 cups freshly grated coconut
2 cups sugar
1 cup water
1 tsp ground ginger
1 tsp vanilla extract
Pink food colouring (optional)
Pinch of salt

Instructions

1 Combine sugar and water in a heavy saucepan. Heat over medium, stirring until sugar dissolves completely.
2 Add grated coconut, ginger, vanilla, and salt. Cook, stirring constantly, until the mixture thickens.
3 Continue cooking until the syrup reaches soft ball stage and begins to crystallise around the coconut.
4 Add a drop of pink food colouring if desired. Stir to distribute evenly.
5 Working quickly, spoon mounds onto a greased flat tray or parchment paper.
6 Let cool completely until firm and crystallised. Store in an airtight container.

Did You Know?

Sugar cake is sold by street vendors throughout Grenada in distinctive pink and white colours, and children consider it the ultimate school-time treat.