Sarina’s Independence Day Coconut Sugar Cakes (recipe)
Posted Sep 01 2008 7:21pm
Happy Independence Day to all the Trinis at home and abroad Even with all the negative headlines that bombard us on a daily basis, it’s hard not to feel proud of one’s land when one sees things like our recent showing at the Olympics. Surely we still have many problems to address but it’s nice to have a day when we can reconnect with why this is our land, and how we want it to develop.
It’s hard to imagine the rain and winds that are currently lashing the U.S. Gulf Coast and my hopes and prayers are that the damage will be as minor as possible. Here, it is a beautifully clear sunny day, just right for whipping up a batch of Coconut Sugar Cakes. I call these my Independence Day Sugar Cakes because I have foregone the traditional colors of pink and white, for our national colours of red, white and black. The results were so beautiful and delicious that I think even the most ardent purist would be won over For the ‘black’ I chose dark chocolate sprinkles, and can I say the combination of chocolate and coconut is out of this world!
Sarina’s Independence Day Coconut Sugar Cakes
INGREDIENTS: 2 cups granulated sugar 1/2 teaspoon angostura bitters 1/2 cup water 1 cup grated coconut red food colouring dark chocolate sprinkles “hagenslag”
1. Divide sugar, water, bitters and coconut into two pans
2. Add red food colouring to one pan until desired shade is reached. 3. Heat each pan to boiling until mixture pulls away from sides of pan, stirring consistently. 4. Pour red mixture into bottom of pour a greased 8×8 pan 5. Spread and smooth with a knife 6. Pour white mixture over the red 7. Spread and smooth with a knife
8. While still hot cover with chocolate sprinkles 9. Cool and cut into 2 in. squares.
It is traditional to dye half the mixture pink However in honour of Independence Day I decided to start a tradition of my own!
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