Sugar Cake (Trinidad)

1. 1

   Boil sugar and water to from a light syrup.

2. 2

   When bubbles the size of small pearls appear, add grated coconut and cream of tartar.

3. 3

   When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.

4. 4

   Add the almond extract and food colouring of your choice, if desired.

5. 5

   Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.