As a tropical island, Jamaica is the home of coconuts and therefore it is not a surprise to see many coconut dishes in Jamaican cuisine. Jamaicans enjoy their afternoon snack and Toto is a quick and tasty bread that is cut into squares and sold in shops and supermarkets on the island. There have been variations on the Toto over the years, but whatever the variation, know that this Jamaican coconut bread will be a crowd-pleasing snack.

Every Friday night, my friend Maxine B. and I would do totos in preparation for the weekend. Many times, we finish two generous slices of toto before it gets cold. For variety, we sometimes added raisins to the toto mix. Feel free to also make the recipe your own and add your own ingredient to the mix.

Coco Toto Variation II:

Party Size Jamaican Coconut Bread (Toto)


  • 6 cups of flour
  • 2 1/2 cups sugar (substitute Stevia or Splenda)
  • 1/2 cup of melted butter
  • 1 cup of coconut milk
  • 1 cup evaporated milk
  • 5 cups freshly grated coconut (unsweetened dehydrated coconut can be used)
  • 5 eggs
  • 3 teaspoons vanilla
  • 3 teaspoons of baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon dried nutmeg (1 teaspoon fresh nutmeg)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of mixed spices
  • 1 teaspoon lemon juice
  • pinch of salt
  • 1 cup of grapes (optional)


  • Blend melted butter, coconut milk, evaporated milk, lemon juice, sugar and vanilla for 1 minute
  • Crack the eggs, remove the eyes and beat lightly.
  • Add the eggs to the mixture in the blender and blend for another minute.
  • Sift dry ingredients into a well and add wet ingredients.
  • Add the wet ingredients gently, being careful not to over mix.
  • Gently stir in the shredded/shredded coconut and raisins
  • Pour and spread evenly into two greased 8″ square pans.
  • Bake at 375 F about 40 minutes or until toothpick test shows bread is done
  • Serve with Jamaican-flavored cheese.

Quick Super Moist Jamaican Coconut Bread (Toto)


  • 2 1/2 cups of flour
  • 1 cup sugar (substitute Stevia or Splenda)
  • 1/4 cup butter, melted
  • 1 cup coconut milk (use evaporated milk for a lighter flavor)
  • 3 cups freshly grated coconut (unsweetened dehydrated coconut can be used)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons of baking powder
  • 1/2 teaspoon dried nutmeg (1 teaspoon fresh nutmeg)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt

METHOD: Follow the above method…

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