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Slightly Sweet Spicy Coconut Cakes from Jamaica!
3 cups flour
3 tsp. baking powder
1 tsp. nutmeg
2 tsp. allspice
1 tsp. ginger

1/2 cup melted butter
1 1/2 cups dark brown sugar
1/3 to 1/2 cup milk
2 eggs
2 cups shredded coconut


Preheat oven to 375 degrees F.

Melt the milk and sugar over low heat. Melt in butter and then set aside to cool.

Sift the dry ingredients. Add the wet and dry and mix well. Beat in eggs. Then fold in the coconut.

Bake the totoes in large rounds about four inches in diameter on lightly greased baking sheets. The cakes will spread, but should puff up to about two inches thick. Or just bake in a 9x13 cake pan for about an hour.

Serve cool in squares, wedges, or rounds with a glass of fresh limeade.

Preparation Time: 15 minutes Serves: 4
Recipe Origin: Jamaica
Submitted by:
Caledonia Twin
New York
United States
This recipe has been viewed 9108 times.


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