Cocoanut Cake
From Trinity cook book, 1925
For filling, make a boiled icing with two cups of sugar and two egg whites, stir in grated cocoanut and lemon juice and rind, and sprinkle chopped dates on top.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 32. The excerpt below is the record exactly as published.
COCOANUT CAKE One cup of butter, two cups of sugar, three cups of swansdown flour, three teaspoons of baking powder, one cup of milk, five eggs with two whites left out
Cook this with the app: pantry check, scaling, and the assistant.