Coconut Cake (Sierra Leonean Coconut Candy Squares)
In short: Fresh grated coconut cooked with sugar and a pinch of nutmeg until it sets into chewy, golden squares, a classic Sierra Leonean sweet despite its name. It takes about 40 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 185 kcal
In Sierra Leone, coconut cake is not a sponge cake at all. It is a sweet snack, sold in squares or rounds at markets and bus stops, made by cooking fresh coconut with sugar until the mixture sets firm. Depending on how long it cooks, the pieces are chewy like toffee or crisp like brittle. Nutmeg and a pinch of salt balance the sweetness. Use fresh or frozen coconut for the best flavor.
Instructions
- Lightly oil a baking sheet and a spatula. Keep both within reach, because the mixture sets quickly.
- Stir the sugar and water in a wide heavy pan over medium heat until the sugar dissolves. Bring to a boil without stirring and cook for 3 to 4 minutes, until the syrup bubbles thickly (about 110°C / 230°F).
- Add the coconut, nutmeg and salt. Stir constantly with a long wooden spoon over medium heat. The mixture will look wet and glossy at first.
- Keep cooking and stirring for 12 to 15 minutes, until the moisture cooks off and the mixture turns golden brown and pulls away from the sides of the pan. A spoonful dropped on a cold plate should hold its shape and firm within a minute.
- Spoon the mixture onto the baking sheet and flatten it quickly with the oiled spatula to about 1.5 cm (1/2 in) thick. Cut into squares while still warm.
- Cool for 30 minutes, until firm, then break along the cuts. Store in an airtight container with parchment between layers.
Tips
- Hot sugar sticks to skin and burns badly. Use a long wooden spoon, keep children away from the stove and do not taste the mixture until it has cooled.
- For chewier candy, stop cooking as soon as the mixture holds together. Cook it 3 to 4 minutes longer for crisp, brittle squares. Either keeps for up to 2 weeks in a dry place.
Questions and answers
Can I use sweetened shredded coconut?
Yes, but halve the sugar to 100 g (1/2 cup) because the coconut is already sweet. The squares will taste sweeter and set a little softer.
Why is my coconut cake too soft?
It needs to cook longer. Keep stirring until the mixture pulls away from the pan and firms up when a spoonful sits on a cold plate for a minute.
How long does coconut cake keep?
Up to 2 weeks in an airtight container at room temperature, with parchment between layers. Humid weather makes it sticky, so store it somewhere dry.
How long does it take to make Coconut Cake (Sierra Leonean Coconut Candy Squares)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Coconut Cake (Sierra Leonean Coconut Candy Squares)?
About 185 kcal per serving, with 1 g of protein, 25 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 25 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 21 g |
| Sodium | 15 mg |
Estimated values, calculated from the ingredients.
