Caribbean: Belize: Belizean Coconut Sugar CakesINGREDIENTS:
1 cup sugar
2 cups frozen grated coconut defrosted
2 ½ teaspoons grated ginger
¼ teaspoon cream of tartar
1 teaspoon almond essence
½ teaspoon nutmeg essence optional
A few drops of red food coloring optional
INSTRUCTIONS:
In a saucepan, combine sugar and 1 cup water and boil until you have a light syrup (one thread consistency), about 5 minutes.
Add coconut, ginger, cream of tartar, almond essence and nutmeg essence.
Cook for about 10 minutes until thickened and mixture starts to leave the sides of the pan.
Add food coloring, if using. Stir to combine.
Leave to rest for about 10 minutes until most of the residual liquid has been absorbed by the coconut.
Line a baking sheet with parchment paper.
Using a tablespoon, place a heaping tablespoon for each cake, flattening it a little with wet hands to form each cake.
Leave to let is set and firm up for about ½ hour.
NOTES:
Use as little or as much red food coloring as you prefer to make it more or less pink to red or omit completely to leave them as white sugar cakes.
You can also use mixed essence for flavor, which you can find in many Caribbean markets.
