Jamaican Desserts Coconut Toto
A delightful one-bowl coconut spice cake, full of the tropical flavors of Jamaican Desserts — tender, chewy, and warmly spiced with hints of cinnamon, nutmeg, and sweet coconut. Every bite feels like a cozy getaway to the islands, made simple and joyful at home.
Equipment
- 9 × 13-inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ cups unsweetened shredded coconut
- 1 cup packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¾ cups canned full-fat coconut milk
- 6 tablespoons melted unsalted butter
- 2 large eggs at room temperature
Optional Add-Ins:
- ½ cup raisins
- 1 teaspoon lime zest
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line a 9 × 13-inch baking pan with parchment paper.
- Whisk together flour, shredded coconut, brown sugar, baking powder, salt, and spices in a large bowl.
- Stir in coconut milk, melted butter, and eggs until just combined.
- Fold in raisins and lime zest if using.
- Spread batter evenly in the prepared pan.
- Bake for 28–32 minutes, until golden and center springs back lightly.
- Cool 15 minutes in the pan, lift out using parchment, cool another 10 minutes, then slice into bars and enjoy!
Notes
Naturally alcohol-free. Easily adaptable with dairy-free and egg-free options if needed. Toasting the coconut before adding gives an extra boost of flavor!