Dominican (Dominica) · Snack · Easy
Dominica Coconut Rough Cakes
- Total
- 50 min
- Prep
- 20 min
- Serves
- 12
- Calories
- 235
Rustic coconut and oat cakes bake with craggy tops, warm spice and a little lime zest. Coconut milk keeps their close crumb moist.
Scooping the thick batter leaves the uneven edges that give Dominica Coconut Rough Cakes their name. Coconut, oats and whole wheat flour make a substantial cake with more chew than a light sponge, while lime zest brightens the cinnamon and nutmeg.
Use unsweetened coconut so the brown sugar controls the sweetness. Stir canned coconut milk until smooth before measuring, and leave the scooped tops rough instead of flattening them.
Method
Heat the oven to 350°F (175°C). Line a large sheet pan with parchment. Mix the whole wheat flour, rolled oats, brown sugar, shredded coconut, baking powder, cinnamon, nutmeg and salt in a bowl.
Stir the vanilla extract and lime zest into the coconut milk. Fold into the dry ingredients with the raisins just until no dry flour remains; the mixture should hold soft mounds.
Scoop into 12 mounds on the pan, leaving 2 inches between them. Bake for until the edges brown and a skewer through a center comes out without wet batter.
Move the cakes to a rack and let the surfaces firm before serving warm or at room temperature.
Forkue tips
- For a softer crumb, use full-fat canned coconut milk rather than a thin coconut beverage.
Storing and reheating
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Warm briefly in a 325°F (165°C) oven to refresh the rough edges.
Kitchen gear
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Dominica Coconut Rough Cakes: FAQ
Are these meant to be fluffy?
No. Coconut, oats and whole wheat flour give them a close, substantial crumb with a slightly crisp surface.
Can I leave out the raisins?
Yes. The cakes still hold together without them; the raisins simply add small pockets of chewy sweetness.
How do I store and reheat Dominica Coconut Rough Cakes?
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Warm briefly in a 325°F (165°C) oven to refresh the rough edges.
How long does Dominica Coconut Rough Cakes take?
About 50 min in total: 20 min prep and 30 min cooking.
What do I need to make Dominica Coconut Rough Cakes?
The key ingredients are whole wheat flour, rolled oats, unsweetened shredded coconut, vanilla extract, coconut milk and baking powder, plus pantry basics.
Any tips for Dominica Coconut Rough Cakes?
For a softer crumb, use full-fat canned coconut milk rather than a thin coconut beverage.
