Sugar Cake (Trinidad)

Directions

1. 1
   Boil sugar and water to from a light syrup.
2. 2
   When bubbles the size of small pearls appear, add grated coconut and cream of tartar.
3. 3
   When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes.
4. 4
   Add the almond extract and food colouring of your choice, if desired.
5. 5
   Drop by spoon onto a greased tray for free form sugar cakes or put to cool in a Pyrex dish and cut into squares.