Dominica coconut rough cake recipe
During the Independent celebration in Dominica, I vividly remembered how we would celebrate in my primary school. We had a general assembly—singing, dancing, and drilling/marching around the Hugh Fabien Field. The villagers, including local government officials (from the village council), were all spectators as we put on a show.
To commemorate this event, parents and teachers always served coconut cake and squash or homemade ginger beer. The distribution of snacks was the most anticipated moment in the celebration. We brought our cups with our initials written at the bottom. Coming to think about it, we were way ahead of our times—we were playing our part, saving the environment.
These memories are etched in my mind forever, and on this 42nd Independence Day, I want to celebrate the best I know how, with coconut cake. My coconut cake recipe has been passed down from my mother and modernized by my sister, making it more current by including whole grain flour instead of white and oats.
It is delicious and healthy.
Here’s my simple and tasty coconut rough cake recipe.
Dominica’s coconut rough cake
- 4 cups whole wheat flour
- 1 cup oats
- 1¾ cup brown sugar
- 2 cups of shredded unsweetened coconut
- 1 teaspoon vanilla essence/ 1 vanilla bean pod
- 2½ cup coconut milk I used half coconut milk and half cream to make it more moist since the recipe doesn't call for butter.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1¼ tablespoon cinnamon powder
- 1¼ teaspoon nutmeg
- 1 teaspoon grated lime rind
- 1/4 cup of raisins
- Mix all dry ingredients in bowl
- Add coconut milk to dry ingredients
- Grease baking pan with vegetable oil
- I use an ice cream scoop to form drops. I placed the scooped cake mixture on a baking sheet. I also used a cake mold and gently pressed the mixture in. You can use a baking pan as well.
- Preheat your over at 350°
- Bake for 25 to 35 minutes or until brown