Old-Time Coconut Cakes

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READY IN: 30mins
YIELD: 1 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups sugar
  • 2
    cups grated unsweetened coconut
  • 12
    cup water
  • 1
    teaspoon ginger (or more to taste)
  • 2
    tablespoons goslings black seal rum (opt., you can substitute with water if wanted.)
  • food coloring (the amount depends on you) (optional)
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DIRECTIONS

  • In a heavy-bottomed pot, heat together the sugars and the water until sugar has dissolved and thickened.
  • Add the remaining ingredients.
  • Cook slowly, stirring for about 20 minutes, or until quite thick.
  • Add food coloring if using, before it gets too thick to stir properly.
  • Test for doneness by dropping a rounded tablespoon's worth on a damp cutting board.
  • If it hardens as it cools, it's done.
  • Most people just plop rounded tablespoons of this mixture onto a damp cutting board and let it spread and cool. They're usually about 3 or so inches wide. So, experiment until you get the size you desire.
  • Store them in a glass jar or you can wrap them individually in waxed paper.
  • Beware! This is very sweet!
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