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Growing Chefs! Ontario Coconut Cake

Coconut Cake

“This coconut cake is called Toto in Jamaica, and it is a favourite cake which is often served at family gatherings.”
Difficulty
Intermediate
Yield
12 servings
Ingredients
1/2 cup butter, softened1/2 cup brown sugar1/2 cup white sugar2 eggs1 teaspoon vanilla2 3/4 cups flour3 teaspoons baking powder1 teaspoon cinnamon1 teaspoon salt1/4 teaspoon nutmeg, ground2 cups coconut, toasted1 1/3 cups evaporated milk1/4 cup coconut milk
Equipment
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsSmall frying panSpatulaStand mixer with paddle attachment8 inch by 12 inch baking panTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 375°F.

Prepare an 8 inch by 12 inch pan and grease with oil.

Measure all ingredients carefully.

Toast the coconut lightly in a dry pan until golden brown.

In a stand mixer with the paddle attachment, add the butter and sugar and mix on medium speed until creamy for about 3 to 4 minutes.

Add the eggs one at a time while mixing on slow speed, then add the vanilla and mix until fully combined.

In a separate bowl, sift together the flour, baking powder, cinnamon, salt and nutmeg.

Add ⅓ of the flour mixture at a time into the butter mixture and mix on slow speed until just combined, until all is added. Add the evaporated milk ½ cup at a time, then add the coconut milk. Add the shredded coconut and mix until just combined.

Get Cooking!

Add the batter into the greased pan and bake for 30 – 40 minutes, or until a skewer inserted into the middle comes out clean.

Place the cake on a cooling rack, and allow it to cool to room temperature.