Authentic Jamaican Toto Coconut Cake

Here’s my take on a classic Jamaican Toto coconut cake, with a simple mix of shredded coconut, warm spices, and brown sugar that creates a wonderfully moist and satisfying treat.

This coconut cake has become a regular in my baking rotation, especially when I’m craving something a bit different from the usual desserts. I often make an extra one to share with neighbors – there’s something about that coconut-spice combo that always gets people asking for the recipe.

What Kind of Coconut Should I Use?

For this traditional Jamaican cake, you’ll want to use unsweetened shredded coconut rather than the sweetened variety since the recipe already has plenty of sweetness from both types of sugar. Fresh shredded coconut will give you the most authentic flavor and texture, but good quality dried unsweetened coconut from the baking aisle works perfectly fine too. If you’re using dried coconut and find it’s a bit stiff, you can quickly rehydrate it by soaking it in warm water for 5-10 minutes, then draining and patting it dry before adding it to your batter. Just make sure to avoid using coconut flakes, which are too large and will change the texture of your cake.

Options for Substitutions

This traditional Jamaican cake allows for some ingredient swaps, though some items are key to its authentic taste:

• Shredded coconut: This is essential for the authentic Toto cake taste – I wouldn’t recommend substituting it. However, you can use fresh or dried coconut, just make sure it’s unsweetened.
• Evaporated milk: If you’re out of evaporated milk, you can simmer 2 2/3 cups regular whole milk until it reduces to 1 1/3 cups. Let it cool before using.
• Coconut milk: You can use canned or boxed coconut milk interchangeably. In a pinch, you could use whole milk mixed with a drop of coconut extract, though the flavor won’t be quite the same.
• Dark brown sugar: Light brown sugar works fine here. If you only have white sugar, add 1 tablespoon of molasses to create that deeper flavor.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil as alternatives. Just keep in mind that coconut oil might make the cake slightly denser.
• Nutmeg and cinnamon: Ground spices work best, but if you only have whole nutmeg, grate it fresh. You can adjust these spices to taste, or even add a pinch of allspice for extra warmth.

Watch Out for These Mistakes While Baking

The biggest challenge when making Jamaican Toto Coconut Cake is getting the right moisture balance – using too much liquid can make the cake dense and heavy, while too little will leave it dry and crumbly. For the perfect texture, make sure to measure your evaporated milk and coconut milk precisely, and add them gradually while mixing. Another common mistake is rushing the creaming process of butter and sugars – take your time here and beat until the mixture is light and fluffy, usually about 3-4 minutes, as this creates the foundation for a tender cake. When it comes to the coconut, avoid using sweetened shredded coconut as a substitute for unsweetened, as this will throw off the cake’s sweetness level and can affect the texture – stick to plain, unsweetened coconut for authentic results. To ensure even baking, rotate your cake pan halfway through the baking time, and test for doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs, not wet batter.

What to Serve With Jamaican Toto Cake?

This traditional Jamaican coconut cake pairs perfectly with a hot cup of Caribbean-style coffee or a soothing cup of ginger tea. For an authentic island experience, serve it alongside some fresh tropical fruits like mango, pineapple, or papaya – the fresh fruits balance out the cake’s sweet coconut flavor. Since this is often enjoyed as an afternoon treat, you might want to add a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving it for breakfast or brunch, consider adding some scrambled eggs and crispy bacon to make it a complete meal.

Storage Instructions

Counter Storage: Your Jamaican Toto Coconut Cake will stay fresh at room temperature for up to 3 days when kept in an airtight container. I like to place a piece of paper towel in the container to absorb any excess moisture and keep the cake’s texture just right.

Refrigerate: Want to keep it longer? Pop it in the fridge in a sealed container, and it’ll stay good for up to a week. The coconut flavor actually gets even better after a day or two!

Freeze: This cake freezes really well for up to 3 months. Just wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag. When you’re ready to eat, let it thaw overnight in the fridge or for a few hours at room temperature.

Serve: If you’re serving the cake from the fridge, let it sit at room temperature for about 30 minutes first – this brings out the best flavor and texture. You can even warm individual slices for 10-15 seconds in the microwave to make them extra cozy!

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 140-160 g
• Carbohydrates: 450-480 g

Ingredients

• 1 tsp ground cinnamon
• 1 tsp salt
• 3 tsp baking powder
• 1/4 tsp ground nutmeg (freshly grated for best flavor)
• 1/4 cup coconut milk (full-fat for richness)
• 1 1/3 cups evaporated milk
• 2 3/4 cups all-purpose flour
• 2 eggs (room temperature for better emulsification)
• 2 cups shredded coconut (sweetened or unsweetened, based on preference)
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract (pure vanilla extract is best)
• 4 oz unsalted butter (room temperature, I use Kerrygold for this)

Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 375°F (190°C).

While the oven is heating, grease an 8″ x 12″ baking pan with butter or a non-stick spray to ensure easy release of the cake once it’s baked.

Step 2: Cream the Butter and Sugar

In a stand mixer, combine the butter and sugar, creaming them together until the mixture is light and fluffy.

Then, add in the vanilla extract followed by the eggs, and continue to beat everything together for an additional 2-3 minutes until well combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together the flour and baking powder.

Mix in the cinnamon, salt, and nutmeg.

Make sure all the dry ingredients are evenly distributed to ensure the cake has a consistent flavor and texture.

Step 4: Combine Wet and Dry Ingredients

Slowly begin adding the dry flour mixture to the creamed butter mixture in the stand mixer.

Alternate by adding the evaporated milk in 1/2 cup increments.

This helps to prevent the batter from becoming too lumpy.

Once all the flour mixture and evaporated milk are incorporated, add the coconut milk for additional moisture and flavor.

Step 5: Add the Coconut

Finally, gently fold in the shredded coconut, adding it 1/2 cup at a time to ensure even distribution throughout the batter.

This will give the cake its delightful coconut texture and flavor.

Step 6: Bake the Cake

Pour the completed cake batter into the prepared baking pan, smoothing the top with a spatula.

Place the pan in the preheated oven and bake for 30-40 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Once the cake is baked, remove it from the oven and place the pan on a cooling rack.

Allow the cake to cool to room temperature before serving.

This step ensures that the cake sets properly and maintains its structure and flavor.