Cocoanut Cake

Ingredients

• three eggs
• four ounces of butter
• four ounces of sugar
• six ounces of flour
• one small teaspoonful of baking powder
• one ounce of dessicated cocoanut

Method

1. 1

   Beat the butter to a cream; add the sugar and work well together; then add the beaten eggs, and lastly the flour, baking powder, and cocoanut.

2. 2

   Bake for about three-quarters of an hour.

3. 3

   Allow to cool and ice with wet icing, and sprinkle quickly with cocoanut.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 110. The excerpt below is the record exactly as published.

one small tea- spoonful of baking powder. Beat the butter to a cream ; add the sugar, working it well in ; then add the eggs, well beaten. Mix all well together, then add the flour, raisins and baking powder. Bake in a moderate oven for an hour and a quarter. 365 THE DUDLEY RECIPES BUNS D UB about two ounces of butter into some flour with a little sugar. Mix half an ounce of yeast in a pint of warm milk with one egg. Mix these all together into a light batter and set them to rise ; then mix into dough and set them to rise again. Add some currants, if liked, and set to rise again. Brush over with yolk of egg and bake quickly. SALLY LUNN TDUT two or three spoonfuls of good thick yeast, the yolks of four eggs, a pint of milk, two ounces of butter and a little salt into a saucepan, and just warm them sufficiently to melt the butter. Add two pounds of flour, and mix it all together into as light a dough as possible. Let it rise for half an hour before the fire, and make into moderate-sized cakes. Then set them to rise for half an hour longer and bake in a quick oven for half an hour. % 366 TEA CAKES, ETC. COCOANUT CAKE THREE eggs, four ounces of butter, four ounces of sugar, six ounces of flour, one small tea- spoonful of baking powder and one ounce of dessicated cocoanut

Cook this with the app: pantry check, scaling, and the assistant.