If you’re craving a slice of something sweet with a soul-full twist, then you must try this Jamaican Toto Cake Recipe. This moist, warmly spiced coconut cake is a cherished Jamaican treat that’s both comforting and delightfully textured, thanks to the shredded coconut and a blend of fragrant spices. It’s a perfect slice of island sunshine that’s easy to make yet so richly rewarding, ideal for sharing with friends or savoring as a sweet moment just for yourself.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing the authentic flavors and moist texture of this Jamaican Toto Cake Recipe. Each component plays its role, from the buttery richness to the aromatic spices and luscious coconut, creating a harmonious balance that makes every bite special.
- Butter, 1/2 cup: Use room temperature for easy creaming and a tender crumb.
- Brown sugar, 1/2 cup: Adds deep molasses flavor and moistness.
- Granulated sugar, 1/2 cup: Balances sweetness and lightness in texture.
- Eggs, 2: Bind the cake while adding richness and moisture.
- Vanilla extract, 1 teaspoon: Enhances all the other flavors beautifully.
- Flour, 2 3/4 cups: The foundation for structure and body.
- Baking powder, 1 tablespoon: Ensures a light, airy lift to the cake.
- Salt, 1 teaspoon: Balances sweetness and intensifies flavors.
- Cinnamon, 1 teaspoon: Provides warmth and spice signature to Toto cake.
- Ginger, 1/4 teaspoon: Adds a subtle zing that brightens the flavor.
- Nutmeg, 1/4 teaspoon: Complements the cinnamon with a hint of earthiness.
- Sweetened shredded coconut, 2 cups: The star ingredient for chewy texture and tropical taste.
- Evaporated milk, 1 (12 oz) can: Gives richness and moisture.
- Whole milk, 1/4 cup: Balances the thickness of evaporated milk with creaminess.
- Powdered sugar, 1 tablespoon: For a delicate dusting finish after baking.
How to Make Jamaican Toto Cake Recipe
Step 1: Preheat Oven
Start by heating your oven to 375°F to ensure it’s at the perfect temperature once your batter is ready. Grease a 9×13-inch baking dish thoroughly—this helps your beautiful cake release easily after baking, preserving its soft edges.
Step 2: Mix Wet Ingredients
In a large bowl, cream together the room temperature butter with both brown and granulated sugar until the mixture is light and fluffy—this is key to a tender cake. Next, beat in the eggs and vanilla extract until everything is smooth and well combined, setting the stage for a rich and flavorful base.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Sifting not only mixes the ingredients evenly but also ensures the spices are distributed perfectly throughout the cake for that authentic Jamaican taste.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, gently combining just until there are no dry spots. Overmixing here can make the cake tough, so take your time and keep it light.
Step 5: Add Milk and Coconut
Slowly pour in the evaporated milk followed by the whole milk, then carefully fold in the shredded coconut. The shredded coconut isn’t just for flavor; it adds delightful bursts of chewy texture that make this cake truly unforgettable.
Step 6: Bake the Cake
Pour the batter into your prepared baking dish, then pop it into the oven. Bake for 40 to 50 minutes until the top is golden and a toothpick inserted in the center comes out clean. If the top starts browning too fast, cover loosely with foil to keep it from burning while the inside finishes baking.
Step 7: Dust with Powdered Sugar
Once the cake is out of the oven and cooled slightly, dust with powdered sugar to add a tender sweetness and a pretty finishing touch. Then, slice it up and get ready to enjoy!
How to Serve Jamaican Toto Cake Recipe
Garnishes
This cake is wonderfully simple on its own, but sprinkling a bit of extra crushed toasted coconut or a light drizzle of sweetened condensed milk can elevate it. Fresh fruit like mango or pineapple nearby also complements the tropical flavors beautifully.
Side Dishes
Serve your Jamaican Toto Cake with a cup of strong coffee or steaming hot tea for a perfect pairing that balances the richness. A scoop of vanilla ice cream or a dollop of whipped cream can also turn it into a festive dessert.
Creative Ways to Present
For a fun twist, turn your slice of Toto cake into a layered treat by cutting it into squares and sandwiching them with coconut cream or passion fruit curd. You can also cube the cake and toss it into a trifle bowl layered with curds, fruits, and whipped cream for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Jamaican Toto Cake keeps beautifully at room temperature if wrapped tightly in foil or plastic wrap, staying moist for 2 to 3 days. For longer freshness, store it in an airtight container in the fridge.
Freezing
You can freeze slices individually wrapped in plastic wrap and then sealed in a freezer bag for up to 3 months. Thaw them in the fridge overnight for a quick and convenient dessert anytime.
Reheating
To bring back that freshly baked warmth, reheat individual slices in the microwave for 20 to 30 seconds, or warm the entire cake in an oven preheated to 325°F for about 10 minutes. This refreshes the soft texture and brightens the spice aroma.
FAQs
What makes Jamaican Toto Cake different from other cakes?
Jamaican Toto Cake is unique because of its generous use of sweetened shredded coconut and traditional warm spices like cinnamon and nutmeg, giving it a chewy texture and a warmly spiced, tropical flavor profile that stands apart from more common cakes.
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut can be used but the sweetness and texture will differ. Sweetened shredded coconut adds both moisture and sweetness that fresh coconut lacks, so you might want to adjust the sugar levels and expect a less chewy texture.
Is Jamaican Toto Cake Recipe gluten-free friendly?
Traditionally, this cake uses all-purpose flour, which contains gluten. You could try substituting with a gluten-free blend, but results might vary. Adding xanthan gum and adjusting moisture could help mimic the texture.
Can I make this cake vegan?
With a few tweaks like replacing butter with vegan margarine, using flax eggs or another egg substitute, and swapping evaporated milk for coconut milk, you can make a vegan-friendly version that captures the essence of the Jamaican Toto Cake Recipe.
How long does Jamaican Toto Cake last?
When stored properly in an airtight container, the cake lasts for 2 to 3 days at room temperature or up to a week refrigerated. For best taste and texture, enjoy it fresh within a few days of baking.
Final Thoughts
There is something truly heartwarming about making and sharing this Jamaican Toto Cake Recipe. Its cozy spices combined with luscious coconut tones remind you of sunny island days and simple pleasures. I wholeheartedly encourage you to try this recipe and bring a slice of Jamaica’s sweet tradition into your kitchen—you might just find your new favorite cake.
Print
Jamaican Toto Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 9×13-inch cake (~12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
Description
This Jamaican Toto Cake is a rich, moist, and flavorful coconut cake that embodies the warmth and spice of traditional Caribbean baking. Featuring shredded coconut, warm spices like cinnamon and nutmeg, and a blend of evaporated and whole milk, this cake is perfect for dessert or a sweet snack with tea or coffee.
Ingredients
Wet Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 1/4 cup whole milk
Dry Ingredients
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Other Ingredients
- 2 cups sweetened, shredded coconut
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare it for the batter.
- Mix Wet Ingredients: In a large bowl, cream together the room temperature butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well to combine.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg ensuring they are well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Add Milk and Coconut: Slowly pour in the evaporated milk followed by the whole milk, folding them into the batter. Then, fold in the shredded coconut evenly throughout the mixture.
- Bake: Pour the batter into the prepared baking dish and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the cake browns too quickly on top, cover it loosely with aluminum foil for the last 10 to 15 minutes of baking.
- Dust with Sugar: Once baking is complete and the cake has cooled slightly, dust the top with powdered sugar to add a delicate sweetness and an attractive finish. Let the cake cool completely before slicing and serving.
Notes
- Use room temperature butter for easier creaming with the sugars.
- Sifting dry ingredients ensures even distribution of spices and leavening.
- If you prefer a less sweet coconut flavor, reduce the amount of sweetened shredded coconut or substitute with unsweetened coconut flakes.
- Covering the cake with foil during baking prevents the top from over-browning.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
