3 cups of sugar
2 cups of fresh shredded coconut
1 cup of water
To grease
Butter
3 cups of sugar
2 cups of fresh shredded coconut
1 cup of water
To grease
Butter
1
Bring the sugar and water to a medium heat, stirring until the sugar dissolves
2
Stop stirring and continue cooking until the mixture reaches the point of hard ball stage
Grease a surface with butter
3
Add the coconut, mix well, and remove from heat
Stir with a wooden spoon until the syrup starts to thicken and become opaque (when it starts to crack)
4
Quickly distribute spoonfuls (scoops) of the coconut mixture onto the greased surface and let cool and harden
Store the coconut cakes in a closed container
They will last for up to one week.
