Sugar Cakes

Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This simple confection is heavenly, especially if you are a coconut lover like I am. In my experience, freshly grated coconut is really the only way to go with this recipe, though fresh frozen will also work. Don’t use sweetened shredded coconut or dried coconut however—the consistency just won’t be the same. Sometimes this sweet is called “chip chip,” after the popular local clams, but no one is sure why since one does not resemble the other.


  • 1 cup sugar
  • 4 cups fresh or frozen grated unsweetened coconut
  • ½ teaspoon cream of tartar
  • 1 teaspoon mixed essence


  1. Grease a baking sheet and set aside.
  2. Bring the sugar and 1 cup of water to a boil and cook until small bubbles appear and the mixture forms a light syrup.
  3. Add the coconut and cream of tartar. Cook, stirring constantly, until the coconut mixture comes away easily from the sides of the pan. Remove the pan from the heat and stir vigorously for 3 to 4 minutes. Stir in the mixed essence.
  4. Drop tablespoonfuls of the coconut mixture onto the prepared baking sheet. Allow to dry and set completely, about 6 hours.
  5. Store in an airtight container at room temperature for up to 1 week.