Coconut Sugar Cake
A dense, chewy candy of shredded coconut cooked down with sugar, ginger, and a touch of red food coloring into flat, sticky-sweet squares. It's a favorite roadside and school-fair sweet.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Heavy saucepan
- •Baking sheet or tray
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6
- carbs
- 24
- protein
- 1
- calories
- 150
Instructions
- 1
Put the sugar and water into a heavy saucepan over medium heat. Stir until the sugar dissolves.
- 2
Add the grated coconut, ginger, and salt.
- 3
Cook and stir constantly for 15-20 minutes. Stop when the mixture thickens and pulls together.
- 4
Stir in the food coloring, if using, until the color is evenly mixed.
- 5
Spread the hot mixture onto a lightly greased tray. Press it flat to an even half-inch thickness.
- 6
Let it cool completely for at least 1 hour until it is firm.
- 7
Cut into small squares to serve.
Chef's tips
Stir constantly once the sugar starts to caramelize so it does not burn. Work quickly to spread the mixture before it sets.
Storage
Store in an airtight container at room temperature up to 2 weeks.
Reheating
Not applicable, served at room temperature.
Common mistakes to avoid
- •Cooking over heat that is too high and burning the sugar
- •Cutting the candy before it has set completely
Serving suggestions
Cooked Coconut Sugar Cake?
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