If you grew up in Jamaica, you know Toto was that sweet treat your grandma baked on a Sunday afternoon — the smell of coconut, nutmeg, and brown sugar filling the house. This old-time Jamaican coconut cake is moist, rich, and packed with island flavor. It’s simple, comforting, and perfect with a hot cup of tea or Milk.
This is my version of Jamaican Toto — soft on the inside, slightly crisp on the edges, and full of that authentic “yard” taste that brings back childhood memories.
Ingredients
Serves: 6–8 Prep Time: 10 mins Cook Time: 35–40 mins
- 2 cups all-purpose flour
- 1½ cups grated coconut (fresh or desiccated)
- 1 cup brown sugar
- ½ cup melted butter (or coconut oil)
- 1 tsp ground nutmeg
- 1 tsp mixed spice (optional)
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp almond essence (optional)
- 1 cup coconut milk (or evaporated milk)
- for balance
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch or loaf pan with parchment paper.
Combine dry ingredients – In a bowl, mix flour, baking powder, salt, nutmeg, and mixed spice. Add grated coconut and brown sugar.
Mix wet ingredients – In another bowl, melted butter, milk, vanilla, and rum.
Combine – Pour wet ingredients into dry, stirring gently until a thick, smooth batter forms. Fold in raisins if using.
Bake – Pour into prepared pan and bake for 40–45 minutes, or until golden brown and a toothpick comes out clean.
Cool & serve – Let it cool before cutting into squares. Enjoy warm or at room temperature with your favorite drink.
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