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Recipes > Rockcrest - (Pink & White Sugarcake)
Guyanese and Trinidadian Recipes

Rockcrest - (Pink & White Sugarcake)

Ingredients

1 dry coconut
1 lb white sugar
Red food colouring (McCormick's recommended)
Almond essence

Preparation

  • Grate the flesh of the coconut after removing the brown skin.
  • Mix the sugar and grated coconut on a slow fire until the sugar is melted.
  • Add the almond essence by drops, stir and then remove from fire, pour into a pan or slighlty deep dish and spread.
  • Add 1-2 drops of red food colouring to get a pink shade, then spread on top of the white mixture already in the pan.
  • Set to cool and cut in squares.
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