*Note: You can half the recipe for a smaller amount of cakes but still add 1 bay leaf, 1 cinnamon stick and add 1 tsp almond essence.*
4 cups coconut
4 cups sugar
1 cup water
1/2 tsp cream of tartar
1 bay leaf
1 cinnamon stick
1 1/2 tsp almond essence
Few drops of food coloring (optional)
Line 2 baking trays with parchment paper and set aside but keep close by.
Place all ingredients into an iron pot.
Using a wooden spoon and stirring constantly, bring mixture to a boil on medium heat.
Keep stirring until the mixture thickens and dries up a bit (about 10 - 15 mins).
Fool proof way to test for doneness* when sugar starts crystallizing on the sides of the pot (it becomes white and grainy), use 2 metal spoons to rub the mixture between them to check for that same grainy consistency.
If it still seems wet and hasn't begun to crystallize, keep stirring with the wooden spoon until the mixture dries up some more.
If it has started crystallizing, move quickly to the next step as it will begin setting.
Quickly turn off the heat and begin scooping bits of the mixture on to the two baking trays lined with parchment paper.
Leave to cool completely before enjoying!