Cocoanut Cake
From How we cook in Tennessee .., 1906
Serves 7
From Mrs. H. R. Lancaster.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 87. The excerpt below is the record exactly as published.
Cocoanut Cake. — Whites of eight eggs, two cups sugar, half cup butter, three-quarters cup sweet milk, three cups flour, two heaping teaspoons baking powder, one cocoanut. To make fill- ing : Whites of three eggs well beaten ; add one pound of sugar, beat light and to this add the milk of one cocoanut and the grated cocoanut
Cook this with the app: pantry check, scaling, and the assistant.