“My Jamaican friend from church shared this recipe with me, she said it’s a staple in her home country.”
Jamaican Toto Cake
This moist and fragrant coconut cake is a cherished dessert in Jamaican cuisine. Packed with cozy spices and sweet shredded coconut, it’s a simple yet delicious way to enjoy the flavors of the Caribbean right from your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter, softened | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 3/4 cups |
| Baking powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Sweetened shredded coconut | 2 cups |
| Evaporated milk | 1 (12 oz) can |
| Whole milk | 1/4 cup |
| Powdered sugar (optional) | 1 tablespoon, for dusting |
Instructions
Preheat & Prep Pan:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan to prevent sticking.
Cream Butter and Sugars:
In a large bowl, beat the softened butter with the brown and white sugars using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract until blended.
Mix Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Combine Wet and Dry:
Gradually add the dry mixture to the creamed butter mixture, mixing on low speed until just combined—do not overmix.
Add Milks and Coconut:
Pour in the evaporated milk and whole milk slowly, mixing until smooth. Fold in the shredded coconut evenly throughout the batter.
Bake the Cake:
Pour the batter into the prepared pan and smooth the surface. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly in the final 10–15 minutes, lightly tent with foil.
Cool and Serve:
Let the cake cool fully in the pan before slicing. For a touch of sweetness, dust with powdered sugar before serving, if desired.
