Coconut Cake (Jamaican Toto)

A traditional spiced coconut cake from Jamaica (gluten-free, low-carb)

The Story Behind the Dish

Recently, I took a step back and realized I wanted to share more of the dishes that shaped me—Jamaican recipes, the kind of cooking that brings back memories of home and family.

These days, the way I eat has shifted from how I ate growing up, with the main change being that I now eat gluten-free. But that doesn’t mean letting go of the flavors and traditions I love. Instead, it means reimagining them, as I’ve done with this Jamaican Toto recipe.

Toto is a spiced coconut cake that takes me back to Saturday afternoons in our kitchen. I can still picture my mom, cleaver in hand, expertly cracking open a coconut. She’d toss the fresh meat into the blender, and before long, the house would smell of coconut and spices—a scent that meant something special was on its way.

This version preserves all the warmth and nostalgia while reshaping it to fit the way I eat now. Same cake, new perspective.

Recipe Overview

Prep Time: 25 minutes

Cooking Time: 30-40 minutes

Yield: 9 slices

Ingredients

• ¾ cup almond flour

• ¼ cup coconut flour

• ½ cup oat fiber

• ¾ cup unsweetened shredded coconut (store-bought works well)

• ½ cup brown monkfruit sweetener (or substitute with coconut sugar)

• 2 teaspoons baking powder 

• ½ teaspoon ground allspice 

• 1 ½ teaspoons ground nutmeg

• 1 ½ teaspoons ground ginger

• 1 ½ teaspoons cinnamon

• ¼ teaspoon cream of tartar

• 1 tablespoon vanilla extract

• ½ teaspoon sea salt salt

• 4 large eggs, separated

• ⅓ cup coconut oil

• ½ cup coconut cream

Directions

1. Preheat the Oven

   • Preheat the oven to 400°F (200°C). Grease an 8x8-inch cake pan, or line it with parchment paper for easy removal.

2. Prepare the Wet Ingredients

   • In a mixing bowl, use an electric mixer on medium speed to beat the coconut oil and sweetener together for about 3 minutes, until well combined.

3. Add the Egg Yolks

   • Separate the eggs, placing the whites in a clean bowl. Add the yolks to the coconut oil and sweetener mixture one at a time, mixing thoroughly after each addition.

4. Incorporate Vanilla and Coconut Cream

   • Mix in the vanilla extract and coconut cream, blending until the mixture is smooth and well combined.

5. Combine the Dry Ingredients

   • In a separate bowl, whisk together the almond flour, coconut flour, oat fiber, baking powder, spices (allspice, nutmeg, ginger, and cinnamon), and salt.

6. Mix Wet and Dry Ingredients

   • Gradually add the dry ingredients to the wet mixture. Use the electric mixer on medium speed and mix for about 4 minutes, or until everything is fully incorporated.

7. Whip Egg Whites

   • In a clean bowl, begin whipping the egg whites with an electric mixer. Once they start to foam, add ¼ teaspoon of cream of tartar. Continue whipping until stiff peaks form.

8. Fold in the Egg Whites

   • Gently fold the whipped egg whites into the batter, turning the bowl as you fold to ensure an even mix. Stop when the batter is smooth, with only a few streaks of white remaining.

9. Add shredded coconut

   • Gently fold the shredded coconut into the batter

10. Bake

    • Pour the batter into the prepared pan, smoothing the top if needed.

    • Bake at 400°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-30 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool and Serve

    • Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack. Enjoy warm or at room temperature!

Nutrition Overview

Here’s the calorie and macronutrient breakdown for one slice calculated using Cronometer:

Calories: 206

Protein: 6 grams

Net Carbs: 5 grams

Fat: 19 grams

Fiber: 10.4 grams

Recipe Insights

In gluten-free baking, the high heat helps create a light, airy cake. Without gluten's natural structure, the 400°F oven quickly activates leavening agents like baking powder, which produce carbon dioxide gas that creates an initial rise. Simultaneously, the heat causes moisture in ingredients like coconut cream to generate steam, contributing to expansion. As the egg proteins begin to set, they form a sturdy matrix that traps air bubbles from the leavening agents and steam. This rapid reaction locks in the cake’s rise, preventing the cake from becoming dense and maintaining a light, tender crumb.

Hope you enjoy the recipe!

Take care,

Rebecca