If you are a fan of coconut snacks then you are going to love this recipe. A very simple yet delicious Caribbean island treat that is so easy to prepare using only a handful of ingredients.
I'm so excited to share this recipe with you all because this is a childhood favourite of mine.
I'm a huge fan of all things coconut which explains why I enjoy eating it, but I only make it occasionally now because of its sugar content.
What is grater cake?
It's not actually a cake at all, it's more like candy with its primary ingredients consisting of sugar, water and freshly grated coconut.
The name derives from the actually process of grating the coconut into a fine consistency.
Other names include "pink on top" "sugar cake" and "grater brute" depending on the Caribbean island.
Back in the day it was known as grater brute because wet sugar was used instead.
Nowadays, white sugar is used, how the process works is the white sugar and water is boiled until a thick consistency is formed.
You can add in some additional flavours such as almond essence, peppermint, ginger or vanilla.
Then the coconut is folded in, once the coconut mixture has thicken it is then divided, with just over half placed in a brownie tray.
A few drops of red food or pink colouring is added to the remainder of the coconut to create the pink topping which is added to the top.
Once everything is in the pan it is left to harden before cutting into squares or triangles.
My version
My version of this recipe uses raw cane sugar (coconut sugar works fine too) instead because it has a much lower glycemic index compared to what is originally used (white sugar).
I also used dried coconut instead because as I explained in the Coconut Dumpling recipe that sourcing fresh coconut isn't always easy when you live outside of the Caribbean.
Of course fresh is always best however, you can still get near enough the same results by using the dried stuff instead.
In terms of red colouring, I prefer to use beetroot powder as opposed to the artificial food colouring.
The steps
- Grease and line a brownie pan with parchment paper and set aside.
- On medium heat, combine the water, ginger, vanilla and sugar.
- Stir until the sugar starts to dissolve and thicken into almost a syrup. This should take about 15-20 minutes, the sugar should form a crust around the rim of the pan, that's when you know it is ready.
- Fold in the coconut and continue to cook while stirring for another 2-3 minutes, soaking up all the excess moisture.
- Once the mixture has fully combined, remove a ⅓ of it from the saucepan and place in a small bowl then stir in the food colouring and set aside.
- Place the rest of the coconut mixture in the brownie pan and press down/flatten so it is evenly distributed.
- Spread the pink layer on top and evenly distribute it.
- Leave to firm up for about an 1-2 hours in the refrigerator.
- Slice into squares and enjoy!
Notes and tips
- In order for this recipe to work, use FINE I REPEAT FINE shredded/desiccated. coconut. The finer texture coconut holds together and doesn't crumble or fall apart
- It is really important that the sugar and water thicken and any excess moisture is absorbed before forming the base or it will be too wet and crumble/fall apart.
- Refrigerate any leftovers and eat within 3-4 days.
- It's very important to allow the grater cake to cool down before slicing it.
- Traditionally grater cake is white at the bottom and more of the pinkish tone on top. My version varies in colour because of the use of cane sugar and beetroot powder.
- Use a brownie pan, I used one that was 29.4 x 19 x 4cm.
- You can half the recipe if you wish, but you will need a pan that is half the size of what is stated.
More Caribbean island treats to try
- Coconut Drops
- Sweet Potato Pudding
- Carrot Cake
- Jamaican Toto
- Jamaican Rock Cake
- Cornmeal Pudding
- Guava Cheesecake
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Grater Cake (Sugar Cake)
Ingredients
- 2½ cups raw cane sugar (480g)
- 1½ cups water (355ml)
- 6 cups fine shredded coconut (475g)(must be fine!)
- 1 tablespoon ginger (7g) heaped
- 2 teaspoon vanilla (8g)
- 1½ teaspoon beetroot powder mixed with 1 tablespoon of water (8g)
Instructions
- Grease and line a brownie pan with parchment paper and set aside.
- On medium heat, combine the water, ginger, vanilla and sugar.
- Stir until the sugar starts to dissolve and thicken into almost a syrup. This should take about 15-20 minutes, the sugar should form a crust around the rim of the pan, that's when you know it is ready.
- Fold in the coconut and continue to cook while stirring for another 2-3 minutes, soaking up all the excess moisture.
- Once the mixture has fully combined, remove a ⅓ of it from the saucepan and place in a small bowl then stir in the food colouring and set aside.
- Place the rest of the coconut mixture in the brownie pan and press down/flatten so it is evenly distributed.
- Spread the pink layer on top and evenly distribute it.
- Leave to firm up for about 1-2 hours in the refrigerator.
- Slice into squares and enjoy!
Notes
- In order for this recipe to work, use FINE I REPEAT FINE shredded/desiccated. coconut. The finer texture coconut holds together and doesn't crumble or fall apart.
- It is really important that the sugar and water thicken and any excess moisture is absorbed before forming the base or it will be too wet and crumble/fall apart.
- Refrigerate any leftovers and eat within 3-4 days.
- It's very important to allow the grater cake to cool down before slicing it.
- Traditionally grater cake is white at the bottom and more of the pinkish tone on top. My version varies in colour because of the use of cane sugar and beetroot powder.
- Use a brownie pan, I used one that was 29.4 x 19 x 4cm.
- You can half the recipe if you wish, but you will need a pan that is half the size of what is stated.
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