Grater Cake (Sugar Cake)
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2ยฝ cups raw cane sugar ((480g))
- 1ยฝ cups water ((355ml))
- 6 cups fine shredded coconut ((475g)(must be fine!))
- 1 tbsp ginger ((7g) heaped)
- 2 tsp vanilla ((8g))
- 1ยฝ tsp beetroot powder mixed with 1 tbsp of water ((8g))
Method
- Grease and line a brownie pan with parchment paper and set aside.
- On medium heat, combine the water, ginger, vanilla and sugar.
- Stir until the sugar starts to dissolve and thicken into almost a syrup. This should take about 15-20 minutes, the sugar should form a crust around the rim of the pan, that's when you know it is ready.
- Fold in the coconut and continue to cook while stirring for another 2-3 minutes, soaking up all the excess moisture.
- Once the mixture has fully combined, remove a 1/3 of it from the saucepan and place in a small bowl then stir in the food colouring and set aside.
- Place the rest of the coconut mixture in the brownie pan and press down/flatten so it is evenly distributed.
- Spread the pink layer on top and evenly distribute it.
- Leave to firm up for about 1-2 hours in the refrigerator.
- Slice into squares and enjoy!