Gluten-Free Jamaican Toto (Coconut Rum Cake)

Gluten-Free Jamaican Toto (Coconut Rum Cake) 🥥🍹

A moist, spiced Caribbean classic made gluten-free! This coconut-infused cake is subtly sweet with a hint of rum (optional) and warm spices like cinnamon and nutmeg.

Ingredients

Dry Ingredients:

• 1 ½ cups gluten-free flour blend (with xanthan gum)

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp salt

Wet Ingredients:

• ½ cup coconut oil (melted) or butter (or dairy-free sub)

• ¾ cup brown sugar or coconut sugar

• 1 large egg (or flax egg for vegan)

• 1 tsp vanilla extract

• 1 tbsp rum (optional, or sub 1 tsp rum extract)

• ½ cup coconut milk (canned, full-fat)

Mix-ins:

• 1 cup grated coconut (unsweetened, or sub ½ cup shredded + ½ cup coconut flour)

• ¼ cup raisins or chopped dried pineapple (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment.

2. Whisk dry ingredients: In a bowl, combine GF flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Cream wet ingredients: In another bowl, beat coconut oil + sugar until smooth. Add egg, vanilla, and rum, then mix in coconut milk.

4. Combine: Gradually fold dry ingredients into wet, then stir in grated coconut and raisins (if using). Batter will be thick.

5. Bake: Spread into pan and bake 25–30 mins until a toothpick comes out clean.

6. Cool & serve: Let rest 10 mins, then slice. Drizzle with a rum glaze (*1/2 cup powdered sugar + 1 tsp rum + 1 tbsp coconut milk*) if desired!

Tips

• Texture: For extra moisture, soak raisins in rum beforehand.

• No rum? Use pineapple juice or apple cider for flavor.

• Storage: Keeps 3 days airtight or freeze for up to a month.

This tropical, cozy cake is perfect with tea or as a dessert—would you like a vegan or nut-free adjustment? 😊