Jamaican Grater Cake is a delicious traditional candy pastry simply made of freshly grated coconut, granulated sugar, and a dash of food coloring for presentation. It is a great treat to serve as a dessert at parties.
Do you enjoy sweet treats? If yes, then this recipe is for you. Jamaican grater cake is a sweet, rich, and creamy treat made mainly from coconut and sugar. It is easy to make.
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The choice or the combinations of flavorings depend on what you like and have. You can use spice such as ginger and vanilla for this recipe.
Other popular flavorings are almond essence, peppermint; you can even use star anise, orange, cinnamon, and so on.
Jamaican Grater Cake Many Names
Grater cake is known as grater brute when wet brown sugar is used instead of regular white sugar in older days.
Incidentally, it is called Grater cake because the coconut is grated and it also goes by other names such as sugar cake, and pink on top.
For a rich creamy Grater cake, use mature coconut (dry coconut) or the store-bought unsweetened desiccated coconut.
However, if you have sweetened desiccated coconut already, then use less sugar for the recipe. Although you can use coconut chaff after extracting the coconut milk
The coconut plant is one of the most valuable Jamaican plants to Jamaicans. It is a primary source of food, drink, and shelter.
Some other confectioneries including Gizzada and Drops are made from the products of mature coconuts.
Food color is used to accomplish the classic pink color on top but Grater Cake does not have to be strictly pink and white, despite it being the traditional color known to many Jamaicans
Hence, you can use whatever color that suits the occasion. In Nigerian for example, you can use green for Nigerian Independence Day or St. Patrick’s Day and red for Valentine’s Day.
Jamaican Grater Cake Recipe
Our simple recipe allows you to get very creative. You can decorate your grater cake on special occasions.
How to Make Jamaican Grater Cake – Ingredients
- 2 cups of water
- 1 ½ cups sugar
- ½ inch ginger root
- 2 cups grated coconut (1 medium)
- 1/8 teaspoon salt
- ½ teaspoon food color
- 1/8 teaspoon vanilla
- Firstly, crack and open the coconut and then remove coconut flesh from the shell.
- Secondly, peel the brown skin off (optional). Wash and grate the coconut flesh using a blender, box grater, or a food processor.
- Thirdly, prepare casserole dish, cake tins, or any suitable container by rubbing vegetable oil in them.
- Then, in a saucepan, put water, sugar and ginger, place over medium heat.
- Cook until the sugar melts and the liquid is low but before it caramelizes and changes color.
- Continue cooking and remove ginger when you can smell it very well. Add the coconut and salt to this syrup and reduce the heat to medium-low. Stir frequently.
- Blend in vanilla and keep stirring until the mixture starts coming off the sides of the pan. Then, take off from the heat.
- After that, scoop about 2/3 of the mixture into the prepared pan, spread loosely.
- Then, add the food color to the remaining 1/3 of the coconut.
- Mix thoroughly and spread on top of the white in the bowl. Set aside and allow cooling for 25-30 minutes to harden.
- Lastly, when formed, cut into bars, squares or triangles and serve.