All that sugar is probably bad for you, but with a name like grater cake, it does not sound too harmful! - Ian Allen/Staff Photographer
There is just something about the combination of sugar and grated coconut that is irresistible for me. I cannot remember the first time I had grater cake, coconut drops and those round, jointed candies that used to be sold by the 'Candy Sellers' at the school gate. But grater cake became my favourite Jamaican sweet treat and has remained so ever since.
The fact that it contains so much sugar is not a deterrent; I have have a sweet tooth and the goodness erases all the guilt. The finished product is attractive too - the perfect white square topped by a red food colouring pattern, is simply perfect.
I have a tendency to savour the things I love so these days when I eat grater cake, it usually lasts up to a day. I take two small bites, then put it aside and munch on it every 15-20 minutes (or longer), till it's finished.
I do not chew it in a hurry. I hold it in my mouth, separate the sugar from the grated coconut then swallow. Mmmmmm, delicious. Why not get in touch with some real Jamaican sweet treat this holiday weekend?
GRATER CAKE
Ingredients
3 cups granulated sugar
1/2 cup water
2 cups grated coconut (the white part only)
Method
1. Place sugar and water in a thick-bottomed saucepan.
2. Stir, over heat, until the sugar dissolves. Add coconut and boil, stirring constantly for 15 minutes until the mixture is thick ( a little should form a ball if dropped into cold water).
3. Remove from heat.
4. Beat for 2-3 minutes then drop by spoonfuls on to a greased tray or pour into an 8-inch square tin. A second batch should then be made in a clean pan.
5. Colour this pink and drop or pour on top of the white mixture. Leave to set. cut into square.
- Barbara Ellington
