A dense, moist Jamaican coconut cake flavored with grated coconut, brown sugar, warm spices and a touch of rum, baked into squares for tea or a snack.
One of Jamaica's oldest baked treats, toto is a simple coconut cake whose name is thought to trace back to West African roots. Made from inexpensive pantry staples, it was a popular homemade snack for children and a fixture at tea time, prized for staying moist for days.
Moist and tender with a pleasant chew from the coconut, sweetened by deep molasses notes of brown sugar. Cinnamon, nutmeg and a hint of rum give it an old-fashioned, homey warmth.
Brown sugar and coconut milk add moisture and invert sugars that keep the crumb soft for days, while creaming the butter traps air for a tender, even rise.
Variations
Coconut toto, spiced toto, rum-laced toto
On the Palate
Where Toto Jamaican sits in the Jamaican flavor cloud
Ingredients
Serves 12
How it's made
8 steps · 15 min
- 15 min
Cream butter and brown sugar until light.
Watch outCream the butter and sugar until visibly paler and fluffy — this is the air that gives the cake its rise, so don't rush it.
- 23 min
Beat in eggs one at a time, then add vanilla and a splash of rum.
- 33 min
Fold in flour, baking powder, cinnamon and nutmeg.
- 43 min
Stir in grated coconut and enough coconut milk to make a thick batter.
Watch outAdd coconut milk until the batter falls thickly off the spoon — too thin bakes dense, too stiff bakes dry.
- 52 min
Pour into a greased and lined square baking pan.
- 635 min
Bake at 180C for about 35 minutes until a skewer comes out clean.
Watch outIt's done when a skewer comes out clean — pull it early and the middle sinks and stays wet.
- 75 min
Cool, then cut into squares.
- 81 min
Serve as a snack with tea or coffee.
