Coconut Spiced Cake

aka Coconut Toto

This delicious Caribbean-style coconut cake will have you dancing, spiced with warm popular Caribbean spices nutmeg, allspice, cinnamon, and ginger it will become a house favourite.

I got inspired by my Spiced Caribbean cake on ep 16 of Masterchef Australia S14, when I had to cook with nutmeg and made a “Caribbean inspired plated dessert” (must watch 😜)

Coconut Toto can be seen throughout the Caribbean in different countries and landmarks known by different names, but most widely found in Jamaica therefore is also named Jamaican Toto. The original version is just enjoyed on its own as an afternoon tea accompanied with a coffee or sprinkled with some icing sugar on top as a snack.

I decided to go a step further and make a whole experience by enhancing the warm spices with a citrus buttercream and reinforcing the coconut flavoured with some toasty shredded coconut on top. Even though I added extra elements this cake is very simple to make, and one you must definitely try.

Spiced Coconut Cake
Coconut Toto

Recipe by KeymaCourse: DessertCuisine: Caribbean CuisineDifficulty: Easy


Prep time


Cooking time



A delicious take on a Caribbean style Coconut Cake with the addition of warm spices like nutmeg, all spice and cinnamon and finished with a citrus buttercream and a crispy coconut topping.


  • ᑕoᑕoᑎᑌt ᑕᗩke
  • 150g unsalted butter

  • 100g caster sugar

  • 80g brown sugar

  • 150g eggs (about 3 eggs)

  • 150g plain flour

  • 2 tsp baking powder

  • 1/2 tsp ground allspice

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 25ml spiced rum

  • 100ml coconut milk

  • 50g desiccated coconut

  • ᑕoᑕoᑎᑌt ᑕitᖇᑌᔕ ᗷᑌtteᖇᑕᖇeᗩᗰ
  • 80g unsalted butter softened

  • 160g icing sugar sifted

  • 1 tsp lemon zest

  • 2-3 tbsp coconut milk

  • toᗩᔕteᗪ ᑕoᑕoᑎᑌt
  • 1/2c shredded dried coconut

  • Pinch of salt

  • 1 tsp caster sugar


  • For the cake
  • Preheat oven to 180C
  • Line a 20cm square or round bake tin
  • Cream butter, caster sugar and brown sugar until fluffy
  • Add eggs one at a time and beat until incorporated
  • In a separate bowl mix flour, baking powder, salt, and spices
  • Mix in flour mixture alternating with coconut milk until all is incorporated, try not to overwork the mixture
  • Add spiced rum and mix
  • Fold in desiccated coconut, and transfer mixture to lined cake tin
  • Bake for 30-40 min until cooked through (a toothpick inserted in the middle comes out clean)
  • For the buttercream
  • Cream butter until pale
  • Add icing sugar continue creaming until lighter in colour and fluffy
  • Add lemon zest and coconut milk and mix in, adjust depending on taste
  • For garnish / Toasted Coconut
  • Heat up a medium pan to medium heat
  • Add shredded coconut, salt, and sugar, cook, tossing continuously to caramelise
  • Remove from heat transfer to a bowl to allow to cool
  • Assemble
  • Ice/frost cool down coconut cake with coconut citrus buttercream and sprinkle toasted coconut on top, and enjoy!