Jamaican Coconut Rock Cakes or Buns are sweet, coco-nutty, crumbly, and so moreish. As we are a plant-based family we use vegan margarine and plant-based milk to bake our egg-free rock cakes but of course you can use your usual ingredients. These rock cakes are perfect for pack-ups and pack lunches, picnics, parties, buffets and pot-lucks, and for simply enjoying with a nice cup of tea and relaxing with your feet up.
Add the milk a tablespoon at a time and mix, until a very thick, stiff, sticky dough is formed.
8 tablespoons Milk
Divide the dough into 8 rocky blobs. A rustic looking appearance is perfect.
Sprinkle extra sugar and a little extra coconut over the top of each bun.
Bake on the middle shelf for 10-15 minutes until risen, firm, tinged with golden hues and baked. Our fan oven takes 10 minutes to bake these rock cakes but other types of oven will likely require a few minutes extra as fan ovens bake faster.
Leave the cakes to rest on the baking tray for a few minutes before removing to cool on a cooling rack, or they can just be left to cool on the baking tray.
Rock cakes can be enjoyed warm from the oven or at room temperature.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store Jamaican rock cakes within a covered container such as a cake tin, biscuit tin or plastic tub, an additional wrapping of kitchen foil or parchment paper helps preserve the rock cakes for longer.
Rock cakes will keep for up to 4 days.
Older rock cakes can be refreshed by heating in a warm oven for a few minutes.
Rock cakes can be frozen for up to 2-3 months, well wrapped.
Sultanas can be replaced with mixed dried fruits, raisins, dried currants, chopped dates, chopped dried apricots, dried pineapple or papaya, etc. Or use dried mixed fruits.
For details on adapting this recipe for gluten-free Jamaican rock cakes have a look at our FAQ section above this recipe.
We have a British rock cake recipe as well so do have a go at those also!