I was asked for an eggless Rock Cake recipe. So here it is. This is how we make rock cakes in Trinidad and Tobago. We add grated coconut and omit the egg – they are called Coconut Drops. Note: These Coconut Drops are so so good, when I made them, they did not last very long!!😀😀👍👍
Ingredients
2 cups all purpose flour
1 cup raisins
1 cup granulated sugar (you can use brown sugar)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup grated coconut puree
2 tablespoons butter
2 tablespoons Crisco shortening
1 tablespoon coconut extract or vanilla essence or almond essence
Method
How to make the coconut puree: Cut dry coconut into small pieces. Add to blender or food processor. Add a bit of water and blend.
In a mixing bowl, put the flour, cinnamon, baking powder and nutmeg. Mix together well.
Add the butter and shortening and use finger tips to combine in with the flour.
Add the sugar and raisins and mix together well. Add coconut extract and coconut puree and mix together until the mixture is of a sticky and gluey consistency.
Grease a baking tray. Using an ice cream scoop, scoop out some of the mixture and put on the baking tray. Continue until all the mixture is used up.
Set oven to 350 degrees Fahrenheit (177 degrees Celsius). Place the tray into the oven. Baking time 25-30 minutes. Remove from the oven and transfer on a rack to cool. When they are fully cooled, they can be stored in a cake stand with a lid.
