More candy than cake, really.
2 cups sugar
2 cups brown sugar
2 cups grated, unsweetened coconut
1/2 cup water
1 tsp ginger (or more if you prefer)
2 tbsp Gosling’s Black Seal Rum (don’t add if serving to children!)
In a heavy-bottomed pot, heat together the sugars and the water until sugar has dissolved and thickened.
Add the remaining ingredients. Cook slowly, stirring for about 20 minutes, or until quite thick. Test for doneness by dropping a rounded teaspoon’s worth on a damp cutting board. If it hardens as it cools, it is done.