Delicious Jamaican ToTo Cake Coconut Cake

I am so excited to share a recipe close to my heart that always brings back memories from my childhood in Jamaica. It’s called Toto, a traditional coconut cake. When I was younger, my grandmother used to make this when she had a lot of leftover coconut.

You see, we had a coconut tree in our backyard, and before someone raided our tree, my granny used to pick the coconuts first. But this isn’t just a home treat, it is a popular snack at my primary and high school. This is a cake I loved growing up, and today, I want to pass it on to you.

What makes this Jamaican Coconut Toto special is the use of whole ingredients. There are freshly grated coconut and warm spices.

Making Toto is similar to baking other cakes. However, what sets it apart is the Jamaican flavor. It’s rich, spiced, and full of coconut. So, this dish is a tribute to my granny. I truly miss her cooking.

The History Of Jamaican ToTo Cake

Toto is believed to have originated during the time of slavery in Jamaica, which is what I have heard. Enslaved Africans usually had limited ingredients, such as coconut, molasses, and flour, which they used to create yummy cakes.

Traditionally, Toto was baked above and below hot coals, mimicking an oven. Over time, Caribbean baking methods improved, and so did the recipe. You’ll find ingredients such as nutmeg, cinnamon, and sometimes coconut milk or evaporated milk.

The love for this cake is clear; it is a staple at Jamaican family gatherings, especially on Sundays and holidays.

Today, you’ll find Toto recipes that include raisins, dried cherries, or even a mix of brown and white sugar. Some people even make this cake into muffins or mini loaves.

Tools & Equipment

You don’t need fancy gear to make Toto, but a few basics will make the process smoother:

• Large mixing bowl – For combining your dry ingredients and folding everything together.
• Medium bowl – Use this for creaming the butter and sugar, then adding your wet ingredients.
• Hand mixer or stand mixer – Cream the butter and sugar on high speed until pale and fluffy. If you’re mixing by hand, give it a solid whisk—don’t rush this step.
• Spatula – For scraping down the sides of your bowl and smoothing the batter into the pan.
• Whisk – To blend your dry ingredients evenly before combining.
• Measuring cups and spoons – Accuracy matters here, especially with the coconut and spices.
• Box grater or food processor – If you’re using fresh coconut, grate it finely for better texture and moisture.
• Baking pan – A 12x12x8 or 11×9 pan works well. Line it with parchment so you can lift the cake out cleanly after baking.
• Cooling rack – Optional, but helpful if you want to cool the cake evenly before slicing.

Dry Ingredients:

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon allspice
• ½ teaspoon freshly grated nutmeg
• 1½ cups brown sugar
• 1½ cups freshly grated coconut

Wet Ingredients:

• 2 cups coconut milk (store-bought or homemade from grated coconut)
• 2 eggs
• ½ cup melted coconut oil (or butter)
• 1 teaspoon vanilla extract

Instructions

Let me show you how to prepare that grated coconut. You’ll need a dried coconut from the supermarket. To open it, use a hammer. Once cracked, the coconut meat may fall off the shell. If not, use a dull knife (not sharp!) to pry it out. Just work it gently until it breaks free.

Once removed, use the rough side of a grater. Not the fine side, to grate the coconut. That’s how we get the texture we need.

Now let’s mix the dry ingredients. Combine the flour, baking powder, baking soda, ginger, salt, allspice, and nutmeg. Mix thoroughly so the spices are evenly distributed. Then add the brown sugar and grated coconut. This is what makes it a coconut Toto!

Wet Ingredients:

Cream the butter and sugar on high speed until it’s pale and fluffy. Aabout 10 to 15 minutes if you’re using a stand mixer. You’re not just mixing here; you’re building air into the batter.

That air is what gives Toto its soft crumb and helps balance the richness of the coconut. If you’re doing it by hand, give it a solid whisk until the butter looks whipped and the sugar is mostly dissolved.

Beat the eggs, then add the vanilla. Make a well in the center of the dry mix and pour in the wet ingredients. Stir gently until everything is combined. It’s not a dough. But make sure all the flour is moistened.

Preheat your oven to 350°F. Pour the batter into a lined baking pan (12x12x8 or 11×9). It’ll spread out as it bakes, so don’t worry about flattening it too much.

Bake for 30-35 mintues.

After baking, let it cool for about 20 minutes. Once cool, lift it out using the parchment paper and cut into squares. It should be moist, just like I remember from my childhood.

You can wrap and freeze it if you like, or share it with friends. I’ve got a few who love Toto, so I’ll be passing some along.

Substitutions And Variations

If you’re out of evaporated milk, full-fat coconut milk works beautifully here. It keeps the texture moist and leans deeper into the coconut profile, which is really what Toto’s all about. Just swap it 1:1, so no extra adjustments needed.

I love to soak the raisins in dark rum before adding them in. About 2 tablespoons of rum to half a cup of raisins. Let them sit for 30 minutes, then drain and add. Trust me, you’ll love it.

Storage Notes

Toto keeps well at room temperature for up to 2 days, especially if you’re using dried coconut. Just wrap it tightly in parchment and store in an airtight container. If you’ve used fresh grated coconut, the shelf life shortens. I recommend keeping it in the refrigerate after the first day.

In the fridge, it’ll hold for 4–5 days, but make sure it’s sealed properly to prevent drying out. Bring to room temp before serving so the texture softens back up.

For longer storage, you can freeze individual squares. Wrap each piece in parchment, then place in a freezer-safe bag or container. They’ll keep for up to 2 months. To serve, thaw overnight in the fridge or warm gently in the oven at 300°F for 10–12 minutes

A tribute to granny

Granny’s ToTo cake was always the best, hands down. This is one of her many recipes that I have enjoyed over the years. I hope you enjoy them too.

More Jamaican Recipes

• Traditional Jamaican Coconut Gizzada Recipe
• Easy Jamaican Bully Beef And Rice Recipe
• How To Make Jamaican Corned Beef And Cabbage?

Delicious Jamaica ToTo Cake Coconut Cake

Recipe by Ren PetersCourse: DessertCuisine: JamaicanDifficulty: Medium

Servings

14-16

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

320

kcal

A rich, spiced Jamaican coconut cake made with freshly grated coconut, warm island spices, and a soft crumb that brings back childhood memories.

Ingredients

• 3 cups flour

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon ground ginger

• ½ teaspoon salt

• ½ teaspoon allspice

• ½ teaspoon freshly grated nutmeg

• 1½ cups brown sugar

• 1½ cups freshly grated coconut

• 2 cups coconut milk (store-bought or homemade from grated coconut)

• 2 eggs

• ½ cup melted coconut oil (or butter)

• 1 teaspoon vanilla extract

Directions

• Combine the flour, baking powder, baking soda, ginger, salt, allspice, and nutmeg. Mix thoroughly so the spices are evenly distributed. Then add the brown sugar and grated coconut. This is what makes it a coconut Toto!
• Cream the butter and sugar on high speed until it’s pale and fluffy. Aabout 10 to 15 minutes if you’re using a stand mixer. You’re not just mixing here; you’re building air into the batter.
• That air is what gives Toto its soft crumb and helps balance the richness of the coconut. If you’re doing it by hand, give it a solid whisk until the butter looks whipped and the sugar is mostly dissolved.
• Beat the eggs, then add the vanilla. Make a well in the center of the dry mix and pour in the wet ingredients. Stir gently until everything is combined. It’s not a dough. But make sure all the flour is moistened.
• Preheat your oven to 350°F. Pour the batter into a lined baking pan (12x12x8 or 11×9). It’ll spread out as it bakes, so don’t worry about flattening it too much.
• Bake for 30-35 mintues.
• After baking, let it cool for about 20 minutes. Once cool, lift it out using the parchment paper and cut into squares. It should be moist, just like I remember from my childhood.
• You can wrap and freeze it if you like or share it with friends. I’ve got a few who love Toto, so I’ll be passing some along.