Description
This authentic Jamaican Toto Cake recipe features a moist, spiced coconut cake that’s sweet, flavorful, and perfect for any occasion. Made with a blend of warm spices, shredded coconut, and rich evaporated milk, this traditional dessert is baked to perfection and dusted with powdered sugar for a delightful finish.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 1/4 cup whole milk
Dry Ingredients
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 cups sweetened, shredded coconut
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare it for the batter.
- Mix Wet Ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract and mix well until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg to ensure even distribution of spices and leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing.
- Add Milk and Coconut: Slowly pour in the evaporated milk and whole milk while folding in the shredded coconut to create a moist, rich batter.
- Bake: Transfer the batter into the prepared baking dish. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover the cake loosely with foil for the last 10-15 minutes of baking.
- Dust with Sugar: Once baked, remove the cake from the oven and allow it to cool slightly. Dust the top with powdered sugar for an added touch of sweetness before slicing and serving.
Notes
- Make sure the butter is at room temperature to properly cream with the sugars.
- You can use unsweetened shredded coconut if preferred; adjust sugar accordingly.
- Covering the cake with foil prevents over-browning while allowing the center to bake thoroughly.
- Allow the cake to cool before slicing to ensure clean cuts and preserve texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jamaican
