As a child, Sundays weren’t complete without my granny’s sugar cakes. She’d stand in the kitchen, stirring a pot with a smile, and the sweet, spicy aroma of coconut and cinnamon would fill the air.

If granny decided not to make sugar cakes, though, I always knew I could grab one from a vendor down the road—perfect squares wrapped in clear plastic.

There’s something magical about sugar cake that always takes me back to warm Sunday afternoons, and today, I’m excited to share a traditional Caribbean sugar cake recipe that will bring that magic to your kitchen, too!

What is Sugar Cake?

Sugar cake is a popular Caribbean confection made with coconut, sugar, and a few spices, cooked together to create a chewy, sweet treat.

This old-fashioned recipe has been passed down through generations and holds a special place in Caribbean culture. Sugar cakes come in many colors, red, pink, or plain white, and are often wrapped in small plastic bags

Why Should I Use Food Coloring?

Adding food coloring to sugar cake is a must giving the candy a fun and vibrant look.

My favorite color is red because it reminds me of the bright, bold candies I used to see in market stalls and shops.

Using food coloring doesn’t change the flavor; it just adds a visual touch that makes each sugar cake more festive and inviting.

Traditional Caribbean Sugar Cake Recipe

Ingredients:

2 cups sugar
1/2 cup water
2 cups grated coconut
1 tsp mixed essence (or vanilla extract if you prefer)
1 bay leaf
A pinch of cinnamon powder
Food coloring (optional; red, pink, or any color you like)

How To Make Old Fashioned Caribbean Sugar Cake?

Prepare the Syrup

In a saucepan, combine the sugar, water, and bay leaf. Set the heat to medium and let the sugar dissolve into the water, stirring occasionally. You want to create a light syrup, so keep an eye on the mixture as it begins to bubble.

Watch for Pearl-Like Bubbles

When you see small, pearl-sized bubbles forming in the syrup, it’s time to add the grated coconut. The syrup should be lightly bubbling, not too thick.

Add Flavors and Colors

Once you’ve added the coconut, sprinkle in a little cinnamon powder and pour in the mixed essence. If you’re using food coloring, add a drop or two now (or split your batch into portions and color each differently if you’d like to try multiple colors).

Cook Until It’s Ready

Stir the mixture well and cook until the coconut mixture starts to pull away from the sides of the pan. This is a sign that it’s thickening up nicely. When the coconut mixture is easy to lift away from the sides and holds its shape, remove it from the heat.

Beat and Shape the Sugar Cake

Take a spoon and beat the mixture for a couple of minutes. This step helps the sugar cake set and gives it the perfect texture. Then, drop spoonfuls onto a greased cookie sheet or banana leaf (if you want to go traditional) and let them cool completely. As they cool, the sugar cakes will harden.

Cool and Enjoy!

Once the sugar cakes are completely cool and hard, they’re ready to eat! You can store any leftovers for later.

Storing Sugar Cake

If you have extra sugar cakes, store them in an airtight container to keep them fresh.

They’ll stay delicious at room temperature for up to a week, making them a convenient snack whenever a sweet craving hits.

Just make sure they’re completely cool before sealing them up, or the texture might soften too much over time.

How Long Does Sugar Cake Last?

Sugar cake typically lasts about 5-7 days when stored properly at room temperature.

The sugar helps preserve the coconut, but, it will naturally lose its chewy texture. If you want to keep it longer, consider refrigerating it, although this can make it firmer.

However, sugar cake is so delicious it rarely lasts long enough to need extended storage!

Sugar cake is one of those timeless treats that are satisfying. So why not give it a try? You’ll be surprised at how something so easy to make can bring such joy and flavor into your day.

And who knows—it might just become a new family tradition in your own home.