Cocoanut Cake

Name: Cocoanut Cake
Yield: 2 servings
Ingredients: One-half cup of butter; two and one-half coffeecups of sugar; four and one-half coffeecups of flour; two grated cocoanuts; one coffeecup of sweet milk; whites of seven eggs; three small teaspoonfuls of Equity baking-powder

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 102. The excerpt below is the record exactly as published.

COCOANUT CAKE. One-half cup of butter, two and one-half coffeecups of sugar, four and one-half coffeecups of flour, two grated cocoanuts, one coffeecup of sweet milk, whites of seven eggs, three small teaspoonfuls of Equity baking-powder

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