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+ servings
2 pieces of grater cake

Grater Cake (Sugar Cake)

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.
Course Appetisers/Snacks
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people
Calories 324kcal
Author Charla


  • cups raw cane sugar (480g)
  • cups water (355ml)
  • 6 cups fine shredded coconut (475g)(must be fine!)
  • 1 tablespoon ginger (7g) heaped
  • 2 teaspoon vanilla (8g)
  • teaspoon beetroot powder mixed with 1 tablespoon of water (8g)


  • 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!


  • 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, will crumble and 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.


Calories: 324kcal | Carbohydrates: 72g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 239mg | Fiber: 5g | Sugar: 66g | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg