“My Jamaican friend from church shared this recipe with me, she said it’s a staple in her home country.”

This Jamaican Toto Cake is a wonderfully moist and flavorful coconut cake, a beloved traditional treat. Infused with warm spices and tender shredded coconut, it’s a comforting and easy-to-make cake that brings a taste of the Caribbean to your table.

Jamaican Toto Cake

Ingredients:

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cream Butter and Sugars: In a large mixing bowl, combine the room temperature butter, brown sugar, and granulated sugar. Using an electric mixer, beat until the mixture is light and airy. Then, mix in the eggs one at a time, followed by the vanilla extract, mixing until well combined after each addition.
3. Sift Dry Ingredients: In a separate small bowl, sift together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
4. Combine Wet and Dry: Slowly add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
5. Add Liquids & Coconut: Slowly add the evaporated milk and whole milk to the batter, mixing until just incorporated. Finally, gently fold in the sweetened, shredded coconut until evenly distributed.
6. Bake: Transfer the batter to the prepared baking dish, spreading it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly during the last 10-15 minutes of baking, cover it loosely with aluminum foil.
7. Cool & Serve: Remove the cake from the oven and allow it to cool completely before slicing. Dust with powdered sugar if desired before serving.