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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another sugar cake recipe that uses larger pieces (chips) of coconut. My favourite sugar cake. Ingredients:
4 cups brown sugar |
1 cup water |
4 cups thinly sliced coconut (with brown husk) |
1/2 teaspoon cream of tartar |
1 teaspoon almond extract |
Directions:
1. Boil sugar and water to from a light syrup.
2. When bubbles the size of small pearls appear, add coconut and cream of tartar.
3. When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
4. Add the almond extract and food colouring if desired.
5. Drop by spoon onto a greased cookie tray.
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