Cocoanut Cake, II

Ingredients

• two cups of sugar
• half a cup of butter
• one cup of milk
• three cups of flour
• two teaspoons of baking soda

Method

1. 1

   Bake in layer tins.

2. 2

   For the filling, mix grated cocoanut with beaten egg whites and sugar, spread between layers.

As published

This recipe was extracted from Cooks in clover (1889), page 45. The excerpt below is the record exactly as published.

Cocoanut Cake, II. — Twocupsof sugar, half a cup of butter, one cup of milk, three cups of flour, and two teaspoons of baking soda. Bake in layer tins. Filling: — To half a grated cocoanut, add the whites of three eggs well beaten, and one cup of pulver- ized sugar, and spread this between the layers. Mix with the other half of the cocoanut, four table- spoons of sugar, an cake. 83 id strew thickly on the top of the Mrs. J .R. Almond Cake. — On the beaten whites of ten eggs sift one goblet of flour through which has been stirred a heaping teaspoon of cream tartar, stir very gently and do not beat it. Bake in layer pans. Cream Filling: — Half a pint of sweet cream, the yelks of three eggs, a tablespoon of pulverized sugar, and one of corn starch. Dissolve the starch smoothly with a little milk, beat the yelks and sugar together with this, boil the cream, and stir these ingredients in as for any cream cake filling, but a little thicker; blanche and chop fine half a pound of almonds, and stir into the cream. Put to- gether like jelly cake, and, while the icing is soft, stick in half a pound of split almonds. Mrs. A. E. Spicgle. Tutti-Frutti Cake. — Two cups of granulated su- 84 COOKS IN CLOVER. gar, one cup of milk, the whites of five eggs, three cups of flour, and three teaspoons of baking powder. Bake in layer tins. Filling: — One pint of hot water, two cups of sugar

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