This sweet brings back nostalgia from my young days when we used to attend Martyrs of Uganda Church in Ghana. For me the highlight of the day was munching on one of the sweets sold by the street vendors who flooded the church compound. Oh these vendors had a selection of sweets, from kube cake, nkati cake, maamu and a whole lot more. One of my favourite ones was kube cake. Kube cake is basically coconut brittle. It’s so amazing because most African countries have various versions of this sweet. The difference is only in the method of making the sweet. But I can assure you that the Ghanaian version is very nice. Try it and let me have your feedback.
- 1 Cup Shredded Coconut (fresh)
- ½ Cup Sugar
- 2 Tsp Water
- Grate the hard coconut flesh using the bigger holes of the grater.
- Dry toast the grated coconut until lightly brown.
- Line a baking tray with baking sheet.
- Place the sugar in a pot, add the water and stir. Place the pot on the hob on medium heat.
- Stir gradually until the sugar starts to melt and the caramel colour start to form.
- As the caramel forms, lower the heat and pick up the pot and swirl it.
- Place the pot back on the heat and repeat step 6 until the sugar has all melted and a brown caramel has formed.
- Remove from the heat, add the toasted coconut and stir quickly until all is well coated.
- Using a soup spoon and teaspoon scoop spoonfuls of the kube cake. Use the teaspoon to roll it off the spoon onto the baking sheet. Roll the kube cake into a ball using the spoons to help. Work quickly to prevent the kube cake cooling down and hardening. If it starts to get hard, place on medium heat and work quickly.
- Let the kube cake cool down and store in air tight containers.
- Enjoy the kube cake as a sweet after meals or snacks.