Jamaican Toto – Caribbean Coconut Cake

Ingredients

• 4 oz butter softened cut into 1″ pieces
• ½ cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tsp vanilla
• 2 ¾ cups flour
• 3 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• ¼ tsp nutmeg
• 2 cups coconut grated
• 1 ⅓ cup evaporated milk
• ¼ cup coconut milk

Instructions

1. Preheat oven to 375°F.
2. Grease an 8 “x 12” baking pan.
3. Using a stand up mixer, cream the butter and sugar, then add the vanilla and the eggs and beat for additional 2-3 minutes.
4. In a separate bowl sift flour, and baking powder. Mix in the cinnamon, salt, and nutmeg.
5. Slowly begin adding the flour mixture to the butter mixture. Add the evaporated milk ½ cup at a time. Add the coconut milk.
6. Finally add the shredded coconut ½ cup at a time.
7. Pour into baking pan, and bake for 30-40 minutes or until cake tester comes out clean.
8. Place the cake on a cooling rack, and allow it to come to room temperature.