Dominica’s coconut rough cake

Name: Dominica’s coconut rough cake
Ingredients: 4 cups Wheat Flour; 1 cup Oats; 1 1/2 cup Brown Sugar; 2 cups Coconut; 1 tsp Vanilla Extract; 2 1/2 cups Coconut Milk; 1 tsp Bicarbonate Of Soda; 1/2 tsp Baking Powder; 1 ½ tbsp Ground Cinnamon; 1 ½ tsp Nutmeg; Zest of 1 Lime; 1/4 cup Raisins

Dessert

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Dominica’s coconut rough cake is a classic for good reason — wheat flour does most of the work, and the method is approachable enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.

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Dominica’s coconut rough cake — Dessert recipe — Dominica’s coconut rough cake

Level Medium

Ingredients

4 cup Wheat Flour
1 cup Oats
1 ½ cup Brown Sugar
2 cup Coconut
1 tsp Vanilla Extract
2 ½ cup Coconut Milk
1 tsp Bicarbonate Of Soda
½ tsp Baking Powder
1 0.5 tbsp Ground Cinnamon
1 0.5 tsp Nutmeg
Zest of 1 Lime
¼ cup Raisins

Method

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

Tips for the best Dominica’s coconut rough cake

Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this Dominica’s coconut rough cake recipe medium to make?

It is rated medium: 12 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for wheat flour?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Can I make Dominica’s coconut rough cake ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Recipe data via TheMealDB — source