Coconut toto

Coconut toto

From
C is for Caribbean
Serves
6

Ingredients

Quantity Ingredient
100g dark brown sugar
100g unsalted butter, softened
1 teaspoon vanilla bean paste or extract
2 eggs
150ml milk
1 tablespoon dark rum
200g plain flour
100g desiccated coconut
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 180°C. Butter and base line a 21 x 21-cm square cake pan. Beat the sugar, butter and vanilla bean paste together in a large bowl until thoroughly mixed. Beat in the eggs, one at a time, followed by the milk and rum.
  2. Mix the flour, coconut, baking powder, spices and salt together in another bowl. Tip into the sugar and egg mixture and gently fold together to combine.
  3. Spoon the batter into the pan, then bake in the oven for 30 minutes until golden brown. It is cooked through when a cocktail stick is inserted into the middle and comes out clean. Transfer to a wire rack to cool, before cutting into 16 squares and serving.
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