Culture & context
About this dish
Toto is a Jamaican coconut cake associated with home baking and family gatherings. Older versions made resourceful use of coconut, flour and molasses or wet sugar.
Did you know? Toto is a Jamaican coconut cake associated with home baking and family gatherings. Older versions made resourceful use of coconut, flour and molasses or wet sugar.
Food-safety note
Cook eggs fully and use pasteurised milk products. Allow the cake to cool before cutting.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 360 g (3 cups) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 170 g (¾ cup) butter, softened
- 200 g (1 cup) brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 200 g (2 cups) grated coconut
- 250 ml (1 cup) coconut milk or evaporated milk
- 75 g (½ cup) raisins, optional
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyCook eggs fully and use pasteurised milk products. Allow the cake to cool before cutting.
At the stove
Cooking instructions
- PrepareHeat oven to 180°C / 350°F. Grease and line a 23 × 33 cm / 9 × 13-inch pan.
- Mix dry ingredientsWhisk flour, baking powder, cinnamon, nutmeg and salt.
- Make batterCream butter and sugar, beat in eggs and vanilla, then alternate dry ingredients with milk. Fold in coconut and raisins.
- BakeSpread evenly and bake 35–40 minutes until a tester comes out clean.
- Cool and cutCool in the pan 15 minutes, then transfer to a rack and cut when fully cool.
Working timeline
- 0:00–20 minutes: Preparation
- Next 40 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Tea
- Coffee
- Fresh fruit
Storage & reheating
Keep airtight at room temperature 2 days or refrigerate up to 5 days. Freeze squares up to 2 months.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.