In a large saucepan, combine white sugar and water over medium heat. Stir until the sugar dissolves, about 3-5 minutes.

Add the freshly grated ginger and vanilla or mixed essence. If using, add food coloring now. Stir continuously for 1 minute.

Gradually stir in the grated coconut, ensuring it's coated in the syrup. Cook while stirring for another 5-7 minutes until thickened.

Reduce the heat and stir until it thickens further. Test by dropping a spoonful onto a wet surface; it should hold shape when cooled.

Scoop out 2-3 tablespoons of the mixture onto parchment paper, allowing space for spreading. Let cool for 30-45 minutes.

Once cooled and set, serve these delightful cakes as a dessert or snack and enjoy.