Cocoanut Cake

Ingredients

• the milk of the cocoa- nut
• Add milk to the milk of cocoanut to make the 1 cupful of liquid
• about £ of the chopped cocoanut
• Prepare Boiled Frosting

Method

1. 1

   Break open a fresh cocoanut, save the milk of the cocoanut and use it as part of the liquid for a White Cake.

2. 2

   Prepare a White Cake in two layers.

3. 3

   Break the cocoanut into pieces, pare these and put them through a food chopper.

4. 4

   When the frosting is ready to spread on the cake, add about £ of the chopped cocoanut.

5. 5

   Spread the mixture on the cake layers and sprinkle the remainder of the cocoanut over the frosting on the top layer of the cake.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 101. The excerpt below is the record exactly as published.

COCOANUT CAKE Break open a fresh cocoanut, save the milk of the cocoa- nut and use it as part of the liquid for a White Cake. Add milk to the milk of cocoanut to make the 1 cupful of liquid in the standard cake recipe. Prepare a White Cake in two layers. Break the cocoanut into pieces, pare these and put them through a food chopper. Prepare Boiled Frosting. When the frosting is ready to spread on the cake, add about £ of the chopped cocoanut

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