Coconut Cakes


Quantities are for 12 cakes.

This is a Sierra Leone sweetmeat.


2 packs
toasted coconut
100 g
wholemeal flour
45 g
Traidcraft FAIRTRADE raw cane sugar
140 ml
5 ml
grated FAIRTRADE nutmeg
30 ml
FAIRTRADE lemon juice



If using fresh lemon, juice the lemon.

Pre-heat the oven to gas mark 4 (180 °C; 350 °F).

Put the coconut in a plastic bag and crush the flakes a little with a rolling pin.


Mix the coconut, nutmeg, flour and sugar in a mixing bowl.

Add the lemon juice and then progrssively add the water to make a stiff dough.

Using one dessertspoonful at a time, roll the dough into balls, and then flatten into a thick cookie shape (1 to 2 cm thick).

Place on a greased baking tray and bake in the oven at gas mark 4 (180 °C; 350 °F) for 20 minutes or until golden brown.

To serve

Sprinkle with additional spices (cinnamon, nutmeg) if desired.


Additional tartness can be obtained by using the zest of the lemon in the mix.