COCOANUT CAKE
From The Common sense recipe book, 1898
This recipe is perfect for currant or citron cake.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 91. The excerpt below is the record exactly as published.
COCOANUT CAKE. Three cups of dough, four eggs lightly beaten, one cup of sugar and half a cup of “White Moss” cecoanut. Add the cocoanut last after a vigorous beating of the mixture. Then add a cake of yeast dissolved in a little lukewarm water
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