2½ cups brown sugar
2 cups water (for making syrup)
2 whole coconuts, husked and grated
1 cup water (for coconuts)
2 bay leaves, dried
1 tsp. almond essence
¼ tsp. cream of tartar
Grate the coconut in the blender with a little water (about 1 cup of water).
Strain the coconut, but do not squeeze the juices out of it.
Shake the strainer a little just to release the excess liquids.
set aside the grated, strained coconut for the sugar cakes.
(Suggestion: Freeze the coconut milk for later use in other recipes such as stew, etc.)
Crumble dry bay leaf in the palm of your hands.
Pour the 2 cups of water in a deep heavy pot and throw in the bay leaf.
Allow it to boil for about 5 minutes.
Then pour the sugar into the hot water to form light syrup.
Stir occasionally to test the thickness of the syrup.
Bubbles, which look like small pearls, will appear.
When the mixture gets like a syrup consistency
pour in the grated coconut and almond essence. Mix well.
Leave to cook.
Stir occasionally…
…Until the coconut mixture comes away from the sides of the pot easily.
Remove from heat.
Sprinkle cream of tartar to the mixture and beat with a spoon for 2 minutes.
Immediately drop spoonfuls on to a fig leaf or non stick surface.
Allow to harden completely. Turn over to allow the bottom to dry.
Store in an air-tight container.
Subject: Coconut Sugar Cake 
