Cocoanut Cake

Ingredients

• one-half cup of butter
• one and one-half cups of sugar
• one-half cup of sweet milk
• one and one-half cups of sifted flour
• one-half cup of corn starch
• one-half teaspoonful of soda
• one teaspoonful of cream of tartar
• yolk of four eggs

Method

1. 1

   Mix and bake.

2. 2

   For frosting, beat egg whites with cocoanut and powdered sugar.

As published

This recipe was extracted from The New century cook book (1899), page 77. The excerpt below is the record exactly as published.

o and one-half cups of sugar, one cup of butter, one cup of sour milk, two cups of flour, five eggs beaten separately, one teaspoonful of soda, one of baking powder, one teaspoonful of vanilla, one-half cake of Baker's chocolate, grated. Mrs. C. F. Annett. Chocolate Cake. One-half cup of butter, one-half cup of sour milk, one- * half teaspoon soda, one cup sugar, two cups flour, two eggs; cook until it comes to a boil, and when cold add to the cake, one cup grated chocolate, one-half cup sweet milk, yolk of one egg, two tablespoons sugar, and vanilla to flavor. Bake in three layers with frosting between. Mrs. Willard H. Thayer. Lemon Sponge. Four eggs, one and one-half large or two small lemons, one-quarter box of gelatine, one cup of sugar. Beat yolks of eggs with two tablespoons of sugar and three tablespoons boiling- water and juice of lemons. Simmer slowly until it thickens 156 New Century Cook Book. like soft custard, care being taken that it does not burn. Just before removing from the fire add the gelatine, which has been soaking for one hour in a cup of cold water. Stir until dis- solved. When it is cold and just beginning to set add whites of the eggs and balance of the sugar. Beat smooth and turn into a mold. Eat with cream. Mrs. Willard H. Thayer. Devil's Cake. One cup brown sugar, one-half cup butter, one-half cup sweet milk, three eggs, two cups flour, one teaspoon soda. For cream — One cake of grated sweet chocolate, two-thirds cup brown sugar, one-half cup sweet milk. Cook until it is cream; stir with the cake while hot and add teaspoon of vanilla. Bake rather slowly for about one hour. Miss Lora Eidson. Orange Cake. One scant cup of butter, two scant cups sugar, one cup warm milk, three cups flour, two teaspoons baking powder, whites of five eggs, beaten stiff; bake in three layers. Cream for Filling. — Yolks of five eggs, two tablespoons corn starch, one-half tea-cup sugar, one-half cup hot water, juice of two oranges and one lemon, grated rind of all; boil well on fire till it thickens, and spread between layers. Mrs. Ida Baker. Cocoanut Loaf Cake. One cup butter, three cups sugar, one cup sweet milk, four and one-half cups flour, four eggs, two teaspoonfuls baking power, one grated cocoanut; reserve enough cocoanut for iceing cake. Bake in moderate oven. Mrs. U. H. Struble. Cocoanut Cake. Two eggs, one cup sugar, one-half cup butter, two-thirds cup milk, two cups flour, two teaspoons baking power. Frosting. — Whites of two eggs, eight teaspoons pulverized sugar; use liberally of cocoanut between layers and on top. Mrs. George. Cocoanut Cake. One-half cup of butter, one and one-half cups sugar, one- half cup of sweet milk, one and one-half cups of sifted flour, one- New Century Cook Book. 157 half cup of corn starch, one-half teaspoonful of soda, one tea- spoonful of cream of tartar, yolk of four eggs

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