Cocoanut Cake
From Statesmen's dishes; and how to cook them, 1890
For icing, use whites of three eggs and one-half cup of sugar, spread on layers and sprinkle with ground cocoanut.
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
COCOANUT CAKE. BY MRS. B. H. NORTON. (Wife of Representative from Missouri.) jjjAKE two cups sugar, one-half cup butter, three cups flour, one cup sweet milk, whites % of five eggs, four teaspoonfuls baking powder
Cook this with the app: pantry check, scaling, and the assistant.