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
Scale
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.
