Coconut cake

🥥 Fresh grated coconut caramel confection in twelve small bites, without flour or egg; not a sponge cake.

Ingredients

• 200 g finely grated fresh coconut flesh, without shell
• 140 g white sugar
• 40 ml drinking water
• 5 ml neutral oil for equipment
• A small pinch of ground nutmeg, optional

Preparation

Prepare a heatproof tray with a food-grade silicone mat suitable for hot sugar. Lightly oil spatula and spoon with the 5 ml oil. Remove shell fragments from coconut.

Gently dissolve sugar with 40 ml water in a heavy pan, then boil without spoon stirring to pale amber, about eight minutes depending on equipment.

Off heat carefully stir in fresh coconut and optional nutmeg with heatproof spatula. Return to low heat and stir about seven minutes to coat and evaporate some moisture.

Mixture should hold on the spoon with coated shreds. Remove before very dark colour or burnt smell.

Spoon twelve small fairly equal mounds onto the mat using utensils, never fingers. Cool fully about thirty minutes.

Serve one small piece per portion. This fresh-coconut version is refrigerated as advised; it is not an oven-raised cake.