Cocoa-Nut Cake
From The St. Mungo cookery book, 1904
Turn out each layer as it is baked and cover with cocoa-nut preparation made with froth of the white of one egg, 2 tablespoonfuls sugar, and sufficient quantity of dessicated cocoa-nut to taste.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 56. The excerpt below is the record exactly as published.
COCOA-NUT CAKE. I teacupful of moist sugar. I tablespoon ful of butter. Yolks of 2 eggs. White of I egg. I teacupful of milk. Flour. 2 teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.