A Jamaican coconut cake with brown sugar, coconut milk and warm island spices.
18 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Mix the flour, grated coconut, baking powder, baking soda, spices, and salt.
Whisk the coconut milk, vegetable oil, and brown sugar in a separate bowl.
Add the wet mixture to the dry ingredients and mix only until combined.
Pour the batter into a greased square pan and smooth the surface.
Bake the cake at 180°C until cooked through.
Rest in the pan for 6 minutes, then slice and serve warm or at room temperature.
💡 Tip: Do not beat the batter for long; overmixed flour tightens the cake and weighs down the coconut texture.
🍽️ Serving suggestion: Serve in small square slices with unsweetened tea or plain coffee to balance the sweet spice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~290
kcal calories
4
g protein
42
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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