Dominica’s coconut rough cake
Dominica’s coconut rough cake from Dominica. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Dominica’s coconut rough cake is listed as dessert from Dominica. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour946 ml
- Oats237 ml
- Sugar355 ml
- Coconut milk473 ml
- Vanilla4.9 ml
- Coconut milk591 ml
- Bicarbonate Of Soda4.9 ml
- Baking Powder2½ ml
- Ground Cinnamon22 ml
- Nutmeg7.4 ml
- Lime1
- Raisins59 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix all dry ingredients in bowl Add coconut milk to dry ingredients Grease baking pan with vegetable oil I use an ice cream scoop to form drops. I placed the scooped cake mixture on a baking sheet.
Step 2
I also used a cake mold and gently pressed the mixture in. You can use a baking pan as well.
Step 3
Preheat your over at 350° Bake for 25 to 35 minutes or until brown
35 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
lime → lemon
Works in most savoury cooking. Desserts may notice.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Dominica’s coconut rough cake take?
45 min all in — 10 min prep, 35 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
1½ cup of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. lime → lemon. Works in most savoury cooking. Desserts may notice.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.