Jamaican Toto (Coconut Cake)

Recipe by: Typhanie Stewart

This classic dessert is tender cake infused with coconut milk. Perfect for holiday tables, or just because—one slice will transport you to paradise!

Make This Recipe

2 Eggland’s Best eggs, large

3 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

8 tbsp (1 stick) unsalted butter, softened

1 ½ cup light brown sugar

2 tsp vanilla extract

2 cups coconut milk

1 cup grated coconut or coconut flakes

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Preheat oven to 350 degrees Fahrenheit. Sift the flour, baking powder, salt, cinnamon, and nutmeg into a bowl.
In a separate bowl, whisk together the butter and sugar. Then, whisk in Eggland’s Best eggs. Once combined, mix in the coconut milk.
Gradually combine the dry mixture into the wet mixture. Mix until well incorporated, but don’t over mix. Gently fold in the grated coconut or coconut flakes.
Pour the batter into a 9x9 baking dish sprayed with nonstick baking spray and bake for 50 minutes or until it passes the clean knife test. Allow to cool for 20 minutes before cutting and serving.