3 cups of sugar
2 cups of fresh grated coconut
1 cup of water
For greasing
Butter
3 cups of sugar
2 cups of fresh grated coconut
1 cup of water
For greasing
Butter
Heat the sugar and water over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil
Stop stirring and continue cooking until it reaches the correct consistency for a firm ball
Grease a surface with butter
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 set)
Distribute quickly spoonfuls (scoops) of the coconut mixture onto the greased surface and let cool and harden
Store the coconut cakes in a closed container
They last for about a week.
