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Jamaican Coconut Cake Recipe

Jamaican Coconut Cake Recipe
cup shortening 
1 cup light brown sugar 
2 eggs 
1 teaspoon vanilla extract 
2 cups all-purpose flour 
1 teaspoon salt 
2 teaspoons ground Jamaican cinnamon
teaspoon salt 
1 cup buttermilk 
1 cup flaked Jamaican coconut 
1 cup sugar 
teaspoon Jamaican nutmeg 
cup half and half
1. In a large mixing bowl, cream shortening and brown sugar together until light and fluffy. Beat in eggs and vanilla.
2. Combine flour, salt, 1 teaspoon Jamaican cinnamon, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients; beat well after each addition.
3. Spoon Jamaican coconut cake batter into greased and floured 13x9x2-inch baking pan.
4. Combine Jamaican coconut, 1 cup sugar, 1 teaspoon Jamaican cinnamon, Jamaican nutmeg, and half-and-half. Spoon over cake batter.
5. Bake cake at 350 for 35 minutes, or until Jamaican coconut cake is done.


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