Cocoanut Cakes

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a cocoanut, pare it and grate half a pound; allow the same quantity of loaf sugar. Dissolve the sugar in two tablespoonfuls of water, place it on the fire; when the syrup is boiling hot, stir in the cocoanut. Continue to stir it until it is thick like candy, then pour it out on a buttered pan, and cut it across in shapes, or use a round cake cutter.