Jamaican Coconut Cake (Toto)

Steps

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1. 1
   Combine the brown sugar and butter in a mixing bowl. Beat with a hand mixer or spoon until the mixture is well creamed and pale, incorporating all the sugar grains.
   ▶ ≈3:49
2. 2
   Prepare fresh coconut by carefully removing the husk and rinsing well. Cut the coconut meat into small pieces.
   ▶ ≈7:05
3. 3
   Place the diced coconut in a blender, add water, and blend until fine. Strain through a sieve or cheesecloth, squeezing out the coconut milk. Save the coconut pulp (trash) for later use or other recipes.
   ▶ ≈10:39
4. 4
   Pour 2 cups of flour and 2 teaspoons of baking powder into a large bowl. Make a well in the center and pour in half a cup of coconut milk, stirring to combine.
   ▶ ≈14:31
5. 5
   Add the beaten egg to the flour mixture along with cinnamon, nutmeg, allspice, and vanilla extract. Adjust the total coconut milk to 1 cup if needed.
   ▶ ≈15:22
6. 6
   Fold in 2 cups of grated fresh coconut and mix all ingredients thoroughly until well combined. Add a splash of Jamaican rum to taste.
   ▶ ≈16:01
7. 7
   Grease a cast iron skillet or baking pan with butter. Preheat the oven to 350°F (175°C).
   ▶ ≈18:27
8. 8
   Pour the batter into the prepared pan and spread evenly with a spoon.
   ▶ ≈18:58
9. 9
   Bake in the oven at 350°F for 30 to 45 minutes, placing the pan on the lower oven rack. Check after 15 to 20 minutes. The cake is done when a knife or toothpick inserted into the center comes out clean.
   ▶ ≈20:11
10. 10
    If the cake needs more color, optionally brush the top with a mixture of melted butter and honey, then return to the oven for about 5 minutes until golden brown.
    ▶ ≈21:37
11. 11
    Remove the cake from the oven and let it cool in the pan for at least 20 minutes before cutting into pieces and serving.
    ▶ ≈23:22