Cocoanut Cake

Ingredients

• One and one-half cupfuls of white, powdered sugar
• one-half cup of butter
• three cupfuls of flour
• one cupful of sweet milk
• one whole egg
• the yolks of three
• one cocoanut

Method

1. 1

   Bake in jelly-pans.

2. 2

   To prepare cocoanut, cut a hole through the meat, at one of the eyes in the end of the nut, draw out the milk, pound the nut well on all sides, to loosen the meat, crack, take out the meat, wipe dry, and set the pieces in the heater, or in a cool, open place, over night, or for a few hours, to dry; then grate.

3. 3

   Make a boiled icing, put a handful of cocoanut into the frosting, and put between the layers of the cake; frost the top and sides, and sprinkle thickly with cocoanut.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 106. The excerpt below is the record exactly as published.

COCOANUT CAKE. One and one-half cupfuls of white, powdered sugar, one-half cup of butter, three cupfuls of flour, one cupful of sweet milk, one whole egg, and the yolks of three, one cocoanut

Cook this with the app: pantry check, scaling, and the assistant.