Jamaica's traditional coconut cake, toto, is made by folding plenty of grated coconut into a batter spiced with cinnamon, nutmeg and ground ginger before baking. Its dense, moist crumb keeps well in the freezer and slices neatly.
Whisk the melted butter with the brown sugar, add the eggs one at a time, then stir in the milk and vanilla.
Sift the flour, baking powder, cinnamon, nutmeg, ground ginger and salt into the mixture a little at a time, then fold in the grated coconut for a lump-free batter.
Pour the batter into a greased square cake tin and bake in an oven preheated to 175°C for 40 minutes, until deep golden and a skewer comes out clean.
Rest the cake in the tin for 10 minutes, cool completely on a rack, then cut into square slices; for freezing, wrap the slices individually.
Let the cake rest in the tin for at least 10 minutes after baking — cutting it warm makes it crumble. Allergens: contains wheat (gluten), milk and dairy, egg.
Using white sugar instead of brown gives a paler cake with a less pronounced caramel note; for the dark colour and moist crumb, we recommend sticking with brown sugar.
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