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Tobago Sugar Cake

Sat, 04/16/2005 - 10:09pm by marlon   Tags:
Your rating: None Average: 4 (1 vote)
Introduction: 

A coconut sugar candy. For the serious sweet tooth.

Source: 

recipezaar.com

Ingredients: 
  • 4 cups granulated sugar
  • 1 cup water
  • 4 cups fine shredded unsweetened coconut (with brown husk removed)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon almond extract food coloring (optional)

 

 

Directions: 

Boil sugar and water to from a light syrup. When bubbles the size of small pearls appear, add grated coconut and cream of tartar. 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. Add the almond extract and food colouring of your choice, if desired. Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.

Nutrition: 

Calculated for 1 serving (130g)Recipe makes 15 servings Calories 606Calories from Fat 351 (57%) Amount Per Serving %DV Total Fat 39.0g 60% Saturated Fat 34.6g 173% Polyunsat. Fat 0.4g Monounsat. Fat 1.7g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 22mg 0% Potassium 346mg 9% Total Carbohydrate 67.7g 22% Dietary Fiber 9.9g 39% Sugars 57.8g Protein 4.2g 8% Vitamin A 0mcg 0% Vitamin B6 0.2mg 9% Vitamin B12 0.0mcg 0% Vitamin C 0mg 1% Vitamin E 0mcg 2% Calcium 16mg 1% Magnesium 54mg 13% Iron 2mg 11% Alcohol 0.1g Caffeine 0.0mg

Serves: 
15 servings
Preperation Time: 
10 min
Cooking Time: 
30 min
Difficulty: 
Easy
Contributer: 
Nickey
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