Cocoanut Cake Candy Filling

Ingredients

• Three-quarters of a cupful of butter
• two cupfuls of soft, white sugar
• one cupful of warm water
• three eggs beaten separately
• three cupfuls of flour
• two tablespoonfuls of baking-powder
• eight ounces of crystallized cocoanut

Method

1. 1

   Bake in jelly-cake pans, three layers.

2. 2

   It takes eight ounces of crystallized cocoanut, soaked in tepid water to spread between the layers.

3. 3

   The top should be iced with boiled icing made from two and one-half cupfuls of granulated sugar and one-half cupful of water, boiled for three minutes.

4. 4

   When cool, add the whites of three eggs well beaten.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 174. The excerpt below is the record exactly as published.

COCOANUT CAKE CANDY FILLING. Three-quarters of a cupful of butter, two cupfuls of soft, white sugar, one cupful of warm water, three eggs beaten separately or the whites of only six eggs, three cupfuls of flour, having in it two tablespoonfuls of baking-powder. Bake in jelly-cake pans, three layers. It takes eight ounces of crystallized cocoanut

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