vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Cake (Gateau au Coco) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Fill cake, frost with a boiled chocolate frosting, and sprinkle with cocoanut all around.
Presented as published in 1918. 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
585Calories
12 gProtein
96 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories585 kcal
Protein12 g
Carbohydrates96 g
Fiber0.1 g
Sugars87 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol305 mg
Sodium107 mg
Potassium395 mg
Calcium334 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus347 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline253 mg
Caffeine0 mg
Alcohol4.6 g
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 588. The excerpt below is the record exactly as published.
Cocoanut Cake ( Gateau au Coco ) a la Ericsson Hammond Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, three- quarters cup sugar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.