Cocoanut Cake
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
Nutrition per serving
3961Calories
89 gProtein
835 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories3961 kcal
Protein89 g
Carbohydrates835 g
Fiber0 g
Sugars467 g
Total Fat125 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1368 mg
Sodium1392 mg
Potassium1085 mg
Calcium799 mg
Iron33 mg
Magnesium167 mg
Phosphorus1317 mg
Zinc7.4 mg
Copper1 mg
Manganese3.7 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)3.5 mg
Niacin (B3)32 mg
Folate893 mcg
Choline882 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 10. The excerpt below is the record exactly as published.
Cocoanut Cake.— ^ cup butter, 2 cups sugar, yolks of 4 eggs, whites of 2, I cup sweet milk, 3J4 cups flour, 2 teaspoonfuls baking powder. Filling. — Cover each layer with an icing made of the beaten whites of 2 eggs and Vz cup powdered sugar.
Cook this with the app: pantry check, scaling, and the assistant.