Cocoanut Cake

Ingredients

• Break eight eggs
• set aside four whites
• One pound and a quarter of flour
• I lb. of sugar
• Yrac{1}{2} lb. of butter
• one cupful of sour cream or buttermilk
• a teaspoonful of bicarbonate of soda
• two fresh, sweet cocoanuts
• 1 lb. of sifted white sugar
• two teaspoonfuls of corn-starch

Method

1. 1

   Beat the whites and yolks of eggs separately.

2. 2

   Mix flour, sugar, butter, sour cream, and bicarbonate.

3. 3

   Bake in large, flat tins.

4. 4

   Grate coconuts and mix with sugar, egg whites, and corn-starch.

5. 5

   Layer cake and coconut until all is used.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 57. The excerpt below is the record exactly as published.

Cocoanut Cake. — Break eight eggs, of which set aside four whites. Beat separately the remaining four whites and eight yolks till very light. One pound and a quarter of flour, sifted ; I lb. of sugar, pulverized , Yz lb. of butter, creamed ; one cupful of sour cream or buttermilk, and a teaspoon- ful of bicarbonate of soda — the two latter ingredients to be added the last thing, just before you are ready to bake. Bake in large, flat, tin plates, so as to form many thin cakes. Grate two fresh, sweet cocoanuts, add to them 1 lb. of sifted white sugar, with the lightly beaten whites of the four eggs laid aside for the purpose, and two teaspoonfuls of corn-starch

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