Jamaica’s traditional coconut cake, toto, is made by mixing plenty of grated coconut into a batter flavored with cinnamon, nutmeg, and ground ginger, then baking it. Dense and moist, it can be stored in the freezer and enjoyed slice by slice.
Beat the melted butter with the brown sugar. Add the eggs one at a time, then mix in the milk and vanilla.
Sift the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt, then add them gradually to the mixture. Finally, fold in the grated coconut and mix to a lump-free batter.
Pour the batter into a greased square cake pan. Bake in an oven preheated to 175°C / 345°F for 40 minutes, until deep golden on top and a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 10 minutes, then cool it completely on a wire rack. Cut it into square slices; to store them in the freezer, wrap the slices individually.
After taking the cake out of the oven, let it rest in the pan for at least 10 minutes; cutting it while hot may make it crumble. Allergens: contains wheat (gluten), milk and dairy products, and eggs.
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