Description
Jamaican Toto Cake is a traditional coconut cake that is rich, moist, and flavorful. This delightful dessert features a perfect blend of warm spices and shredded coconut, baked to golden perfection. It’s an ideal treat for special occasions or whenever you crave a sweet tropical dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 1/4 cup whole milk
Dry Ingredients
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Additional Ingredients
- 2 cups sweetened, shredded coconut
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature butter with both the brown and granulated sugars until the mixture is light and fluffy. This helps incorporate air for a light cake texture. Add the eggs and vanilla extract, then mix again until all ingredients are well combined.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Sifting ensures even distribution of spices and avoids lumps in your batter.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed wet mixture. Mix slowly until just combined to avoid overworking the batter, which can make the cake dense.
- Add Milk and Coconut: Slowly pour in the evaporated milk and whole milk while gently folding them into the batter. Finally, fold in the shredded coconut until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. If the cake top begins to brown too quickly, tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool and Serve: Once baked, remove the cake from the oven, let it cool completely in the pan, then dust the top with powdered sugar before slicing and serving.
Notes
- For a more intense coconut flavor, you can toast the shredded coconut lightly before adding it to the batter.
- Ensure the butter is at room temperature to achieve the best creaming results.
- Covering the cake with foil towards the end of baking helps prevent over-browning while allowing the center to cook fully.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Toto cake is often enjoyed with a cup of tea or coffee.
