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Sticky coconut cake

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On Little Corn Island in Nicaragua (so in the Caribbean part of this Central American country), I went to a Cuban restaurant that served us what they called coconut cake. It was the tastiest thing I've ever had. I'm not sure there was rice in it. I don't think there was any. It was made with shredded coconut, was pretty sticky and heavy, very sweet, about a half inch thick and was served with a maraschino cherry on top.

Is anyone familiar with this recipe? I'd loooove to recreate it. So far all I can think of is making a simple syrup with a bit of cinnamon and nutmeg and then adding tons of shredded coconut. It could be a South/Central American, Cuban or Caribbean recipe... I haven't had much luck with google so far...

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    1. re: chefj

      Yes, it seems similar to this. I'm just wondering whether there is some kind of flour binding all of that together or if it was only sugar. I'll be playing around with these recipes a little.

      thanks chefj!

      1. re: miss_habibi

        I used search terms like:
        Pastel de coco cubano
        Cuban coconut sweet or dessert.
        There are also some coconut sweetmeats that have egg yolks, if baked they may have some starch in them to stabilize and set the egg.

    2. Could it be as simple as a coconut tres leches cake?

      http://www.chow.com/recipes/10649-coc...

      1. I have a recipe for Cassava Pone (Coconut and Cassava Pudding) that contains shredded coconut and sounds similar. It's made in the Caribbean and the recipe comes from "Warm Bread and Honey Cake". There are numerous recipes on the web, too.

        14 oz finely grated cassava, fresh or frozen
        9 oz finely grated coconut, fresh or frozen
        3.5 oz butter, melted
        2 eggs, beaten (optional, makes a lighter pudding)
        pinch of nutmeg
        5.5 oz sugar

        If frozen, allow coconut and cassava to come to room temp. Preheat oven to 350. Grease a shallow, 5 cup dish. Mix all ingredients until homogenous and then transfer to dish. Bake 35-40 min until golden brown. Serve lukewarm or at room temp, cut into squares.

        1. miss_habibi (or should i say habiti?) was this actually a cake or more of a flan? It sounds quite intriguing!