vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cocoanut Cake
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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 The new home cook book (1896), page 139. The excerpt below is the record exactly as published.
Two eggs, one cup sugar, two-thirds cup of milk, one- half cup butter, two cups flour, two heaping teaspoons baking powder. Frosting. — Whites of two egg, eight teaspoons sugar, flavor to suit. Bake the same as jelly cake ; spread a thin layer of frosting, sprinkled with prepared cocoanut, and frost the top and thickly sprinkle with the cocoanut. ALMOND CAKE. Mrs. Henry Stevens. Two cups sugar, one-half cup butter
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