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Cocoa-Nut Cake

Name: Cocoa-Nut Cake
Yield: 10 servings
Ingredients: To the well-beaten yolks of six eggs; two cups powdered white sugar; three-fourths cups butter; one of sweet milk; three and ahalf of flour; one level tea-spoon soda; two of cream tartar; whites of four eggs; one tea-cup powdered sugar; grate one cocoanut

From Buckeye cookery, 1892

Serves 10

Recipe attributed to Miss Nettie Miller, Columbus.

Presented as published in 1892. 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 Buckeye cookery (1892), page 44. The excerpt below is the record exactly as published.

Cocoa-NuT CAKE. | To the well-beaten yolks of six eggs, add two cups powdered __ white sugar, three-fourths cups butter, one of sweet milk, three and ahalf of flour, one level tea-spoon soda and two of cream tartar, - whites of four eggs well beaten; bake in jelly-cake pans. For icing, grate one cocoanut, beat whites of two eggs, and add one tea-cup powdered sugar

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