Recipe Sharing: Bahamian Coconut ‘Trifle’ Cake

Bahamas, Food, Home, Photography


One incredibly Bahamian dessert is Coconut ‘Trifle’ Cake. Now, for my British readers, trifle has an entirely different connotation. However, this recipe is essentially a moist pound cake recipe that can be adapted to suit any preference. You swap the coconut for chopped pineapple, bananas… the list goes on!

Mrs. Robertha is one of Green Turtle Cay’s beloved women. She also makes a famous Coconut Cake and does it in record speed and everyone adores them just as much as they love her. Moist and flavorsome, I asked her for the recipe. Her reply: “That’s going to be hard… I don’t have a recipe. I just know how to do it.”

I couldn’t help but giggle because I knew that was coming so I arranged to stop by a day when she was making them and revisited my Ma’s recipe. When Josie, one of her friends, agreed that Bahamians do have the gut instinct of knowing what looks and smells right, they’re always taking that “gamble” and hoping for the best outcome. “You can never make something the same way twice,” she said.

It makes this very specific task of sharing Bahamian recipes an exciting and challenging one. It also takes someone like me who has both the natural, annoying tendency to ignore a recipe and just ‘wing it’. I also have a genuine love for sharing what I’ve made with you. And if I can’t share it with you in person, I’ve got to get it down in words!

With the combination of my grandma’s recipe and photographs of Mrs. Robertha making hers, I’m pleased to share with you a common and delicious Bahamian recipe – Coconut ‘Trifle’ Cake:






This recipe makes one cake and makes no promises to be healthy!


  • 1/2 pound [225 g] of butter
  • 1 cup [8 ounces / 200g] of packed brown sugar
  • 1/2 cup [4 ounces /100g] of white (caster / granulated) sugar
  • 3 large eggs, beaten
  • 2 1/2 cups [11 ounces or 525 g] of all purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon of vanilla (Mrs. Robertha also adds 1 tablespoon of almond extract to hers)
  • 2 bags of 7 ounce [400 grams / 4 cups roughly in total] of shredded coconut (I’d recommend unsweetened)
  • 1/2 cup [125ml] of  double cream or what Bahamians use – evaporated milk (this is where the ‘trifle’ aspect of the cake comes in)


Mix all ingredients in a bowl with a large spoon and then ‘blend’ thoroughly with either a hand mixer or processor. Bake for 45 minutes at 350 degrees Fahrenheit / 175 degrees Celsius in a lined and slightly greased loaf tin (preferably a small 3″x5″).




Make sure to visit Mrs. Robertha at her little grocery shop offering Bahamian necessities and her baked treats like this Coconut Cake right in the center of Green Turtle Cay.  robertha6All photos are copyright of Kelsi Farrington, 2014.


4 thoughts on “Recipe Sharing: Bahamian Coconut ‘Trifle’ Cake

  1. Love this blog post! It would be so interesting to DIY in the kitchens of all those GTC cooks and watch them prepare their specialties!

    Sent from my iPhone

  2. Lovely piece on Mrs. Robertha, and the challenge of documenting traditional Bahamian recipes. I had the same problem trying to record my grandmothers’ recipes — nothing was written down, everything was done by feel. Looking forward to trying Mrs. Robertha’s recipe.

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