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Sugar Cakes

Sweet, chewy, and coated with a delicate sugary crust, these traditional Grenadian Sugar Cakes are made with freshly grated coconut, infused with bay leaf and cinnamon, and flavored with almond essence. Available in the classic white and pink colors, they’re a nostalgic treat found throughout the Spice Isle.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert, Side Dish, Snack
Cuisine Caribbean, Grenada
Servings 18 -24 squares

Ingredients
  

  • 3 cups freshly grated coconut
  • 2 cups 400g granulated sugar
  • ½ cup 120ml water
  • ¼ tsp 1.5g salt
  • 1 bay leaf
  • 1 small cinnamon stick about 2 inches
  • ½ tsp almond essence
  • 1 –2 drops red gel food coloring for the pink batch

Instructions
 

Prepare the Pan

  • Lightly grease an 8-inch square pan or line it with parchment paper.
  • Set aside.

Make the Syrup

  • In a medium saucepan, combine: granulated sugar, water, salt, bay leaf, and cinnamon stick
  • Place over medium heat, stirring until the sugar has completely dissolved.
  • Once dissolved, bring the mixture to a gentle boil and allow it to simmer for 2–3 minutes, or until the syrup becomes lightly fragrant and takes on a very slight color from the cinnamon and bay leaf.

Add the Coconut

  • Remove and discard the bay leaf and cinnamon stick.
  • Stir in: freshly grated coconut and almond essence
  • Reduce the heat to medium-low.
  • Cook for 25–30 minutes, stirring frequently to prevent sticking.
  • As the mixture cooks, the syrup will gradually reduce, coating the coconut.
  • Continue cooking until:
    most of the liquid has evaporated
    the mixture becomes thick
    the spoon leaves a clear path when stirred
    the mixture begins pulling away from the sides of the saucepan
    the sugar starts to crystallize, giving the coconut a dry, sandy appearance

Chrissy’s Tip: This is candy making, so rely more on the visual cues than the cooking time.

    Divide and Color

    • Once the sugar begins to crystallize around the coconut, quickly spoon half of the white sugar cake mixture into the prepared pan or onto one side of the pan if making both colors together.
    • Return the saucepan to low heat.
    • Add 1–2 drops of red gel food coloring to the remaining mixture and stir until the color is evenly distributed.
    • Continue stirring for 30–60 seconds, or until the pink mixture begins to crystallize again.
    • Immediately transfer the pink mixture to the prepared pan beside the white portion.

    Chrissy’s Tip: Using the saucepan to color the second batch saves dishes and keeps the mixture warm while you work.

      Shape the Sugar Cakes

      • While both mixtures are still warm, gently press them into an even layer about ¾ inch thick using the back of a spoon or an offset spatula.
      • Alternatively, spoon the mixture into small mounds or shape into traditional rounds.

      Cool

      • Allow the sugar cakes to cool completely at room temperature for 1–2 hours, or until firm.
      • Cut into squares if using a pan.

      Notes

      Chrissy’s Baking Notes

      • Freshly grated coconut gives the best flavor and chewy texture.
      • Gel food coloring is recommended because it provides vibrant color without adding excess moisture. If using liquid food coloring, the mixture may need an extra minute or two of cooking before it begins to crystallize again.
      • Almond essence adds the classic flavor many Grenadians associate with traditional sugar cakes.
      • The bay leaf and cinnamon stick gently infuse the syrup with warm spice notes without overpowering the coconut.
      • Once the sugar begins to crystallize, work quickly. The mixture will continue to set as it cools, so have your prepared pan and food coloring ready before you reach this stage.
      • This is a candy recipe, so patience is key. Focus on the visual cues rather than the clock.

      Storage

      • Room Temperature: Store in an airtight container for up to 2 weeks.
      • Refrigerator: Not recommended, as refrigeration can introduce moisture and soften the sugar coating.
      • Freezer: Freezing is not recommended, as it may affect the texture and crystallized coating.

       

      Chrissy’s Tip

      Place sheets of parchment or wax paper between layers if stacking the sugar cakes to help prevent sticking and preserve their sugary coating.

       

      Pairs Well With

      • A cup of hot cocoa
      • Black tea
      • Grenadian cocoa tea
      • Fresh coconut water
      • Ginger tea
      • Spiced coffee

       

      Ingredient Alternatives

      Looking to make a swap? Here are a few common ingredient alternatives that can work if needed. Since I haven’t personally tested every substitution, they may slightly change the flavor or texture of the final recipe.
      • Fresh Coconut: Unsweetened shredded coconut may be substituted. You may need to add 1–2 tablespoons of additional water if the mixture seems too dry.
      • Almond Essence: Vanilla essence may be substituted for a milder flavor.
      • Gel Food Coloring: Liquid food coloring may be used, but reduce the added moisture by cooking the mixture slightly longer until it reaches the same crystallized consistency.
      Keyword Caribbean, Cinnamon, Coconut, Dessert, Grenada, Sugar Cakes, Treats