Toto is a coconut spice cake that is popular throughout the Caribbean. On some islands it is simply called Coconut Cake. Toto is a dense cake that is rather plain and not much to look at but the combination of coconut and spices makes for a delicious confection that is sure to delight any coconut lover.
It is usually made with wheat flour and white sugar, but I have #ketofied this recipe so I use #almondflour and #goldenmonkfruit . If you follow the instructions exactly and fold in the whipped egg whites, you will get a fluffy, moist cake that melts in your mouth!
Here are some pictures to guide you in making this awesome cake!
The batter you mix before folding in the whites.
Egg whites should be fluffy like this.
Getting started. I used 1/3 of the whites at a time.
2nd third being folded.
Final third. The end should resemble this.
Spread into parchment lined pan and cook till toothpick tested clean and golden like this.
Keto Jamaican Toto (coconut cake)
1 1/2 cup of almond flour
3/4 cup of shredded coconut
3/4 cup of golden monkfruit
1/2 tsp of baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla powder (or 1 vanilla pod scraped)
1/4 tsp of sea salt
4 large eggs (separate yolks and egg whites)
1/4 cup butter, melted
2 tbsp unsweetened almond milk
Preheat the oven at 350F degrees
Line an 8×8″ square baking tray with parchment paper and set aside.
In a large bowl, add all of the dry ingredients and combine.
Stir in the melted butter and the egg yolks with the almond milk until everything is mixed together evenly then set aside.
Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.
Carefully fold the egg whites into the batter, rotating the bowl with each fold.
Pour the cake batter into prepared pan.
Bake the cake in the oven for 40-50 minutes, it should be golden brown and firm to the touch or toothpick tested clean.
Remove the cake from the oven.
Lift it gently out of the pan by two sides and place on a cooling rack.
Store in an air tight container and eat within a few days or freeze.
4 g carb/ 2 g fiber per 1/12 of cake.