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Sugar Cake (Trinidad)



Boil sugar and water to from a light syrup.
When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
Add the almond extract and food colouring of your choice, if desired.
Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.