Cocoanut Cake
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 41. The excerpt below is the record exactly as published.
COCOANUT CAKE. 6 oz. flour. 3 oz. butter. 4 oz. castor sugar. 3 oz. cocoanut. 2 small eggs. 1 small teaspoon ful baking powder. A little milk
Cook this with the app: pantry check, scaling, and the assistant.