Published:
Oct 16th 2022
by 
Last updated: Dec 21st 2024
Enjoy a taste of Caribbean tradition with Trinidad Sugar Cake! This delightful, no-bake coconut treat is popular across Trinidad and the Caribbean, made by boiling sugar with water and ginger to create a thick syrup, then mixing it with shredded coconut. This sugar cake, a perfect balance of sweetness and tropical flavor, is often colored with a touch of food coloring to make it even more enticing. Traditionally made with granulated sugar, our recipe provides a low-carb, keto-friendly twist with a sugar substitute. It’s a quick, easy, and satisfying dessert that brings island flavor to any occasion.
- Classic Caribbean Flavor: Made with coconut and ginger, it embodies the tropical flavors of Trinidad and Tobago.
- Simple Ingredients: Uses just a few pantry staples, making it easy to whip up.
- Customizable: Easily adjust for color and sweetness level.
- Diet-Friendly: Suitable for keto or low-carb diets with a sugar substitute.
- Stir Constantly: Avoid burning by stirring frequently once the sugar starts to thicken.
- Use Fresh Coconut: Freshly shredded coconut enhances the flavor, but dried coconut works if fresh isn’t available.
- Timing is Key: Once the mixture thickens, add the coconut promptly to ensure an even coating and flavor absorption.
Serve these sugar cakes as a delightful standalone treat or pair them with coffee or tea for a Caribbean-inspired snack. They’re also a fun addition to a dessert platter or as a sweet finish to any meal.
- Sugar Substitute: Use regular sugar if not on a keto diet.
- Coconut: Fresh coconut is best, but dried coconut can work.
- Flavor Twist: Add a pinch of nutmeg or cinnamon for a warm spice flavor.
- Color Options: Use different food colorings for festive occasions.
Store sugar cakes in an airtight container at room temperature for up to a week. They stay fresh and chewy longer if stored away from humidity. You can also refrigerate them to extend freshness but allow them to come to room temperature before serving for the best texture.
- Granulated sugar substitute – for a lower carb option
- Water – to dissolve the sugar and create syrup
- Fresh ginger, grated – adds a hint of spice
- Shredded unsweetened coconut – for texture and tropical flavor
- Cream of tartar – to stabilize the syrup
- Red food coloring (optional) – traditional touch for presentation
What is the meaning of sugar cake?
Sugar cakes are made from boiling sugar with water to form a thick syrup, stirring in shredded coconut and typically a touch of food coloring. The sugar binds the cake together, giving it the name sugar cake.
What sugar is best for cakes?
Granulated or castor sugar works great for cakes and pastries. For a low-carb version, acceptable sugar substitutes can be added.
What is Baker's sugar?
Bakers sugar, otherwise known as caster sugar, is a form of granulated sugar that has been ground super fine to help the sugar dissolve faster.
Can I use normal sugar instead of caster?
Granulated sugar can be substituted if the caster or super-refined sugar is unavailable.
Can I make this recipe without ginger?
Yes, if you prefer a milder flavor, you can omit the ginger, but it does add a warm, spiced note that complements the sweetness.
Is Trinidad Sugar Cake gluten-free?
Yes, this recipe is naturally gluten-free as it uses coconut, sugar substitute, and flavorings, making it suitable for those with gluten sensitivities.
How do I prevent the sugar from crystallizing?
Add a pinch of cream of tartar or lemon juice to stabilize the syrup, which helps prevent crystallization as the sugar cools.
How to Make Trinidad Sugar Cake
- In a medium pot over medium-high heat, stir together the sugar substitute, water, and grated ginger until the sugar dissolves and begins to thicken, about 6-8 minutes.
- Once the syrup is thick, lower the heat, add the shredded coconut and cream of tartar, and mix well to ensure the coconut absorbs the syrup evenly.
- Optionally, add a few drops of red food coloring and stir to distribute the color.
- Spoon the mixture onto a lined baking sheet or into molds, pressing gently to shape.
- Allow the cakes to cool and set for at least an hour before cutting into squares or shapes to serve.
Time & Serves
Ingredients
4 cups Granulated Sugar Substitute
1 cup Water
1 tablespoon grated Ginger
4 cups finely shredded Unsweetened Coconut
1/2 teaspoon Cream of Tartar
2 drops Red Food Coloring *optional
Instructions
Using a wooden spoon, stir the sugar substitute, water and ginger together in a medium pot. Set the pot to medium-high heat on the stovetop.
Allow the sugar syrup to come to a simmer, reducing the heat and reducing the syrup until thickened for 6-8 minutes.
Once the sugar has thickened, stir in the shredded coconut and cream of tartar along with the optional red food coloring.
Continue stirring the coconut mixture until the coconut has fully absorbed the sugar syrup.
Add the coconut mixture to a baking dish, leveling it off with a spatula.
Let the sugar cake set for an hour before cutting and portioning the cake into squares and serving.
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