Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cocoanut Layer Cake
From The Landmarks club cook book, 1903
Serves 4
Frost with whites of two eggs, thicken with powdered sugar, and sprinkle with cocoanut.
Presented as published in 1903. 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
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 105. The excerpt below is the record exactly as published.
COCOANUT LAYER CAKE. One cup sug^r , half cup butter, two eggs, two-thirds cup milk, two and a half cups flour, one teaspoonful baking powder. Bake in layers and use the following custard filling : 178 LANDMARKS CLUB COOK BOOK. One egg, a tablespoonful of sugar and a half pint of sweet milk, brought to a boil and thickened with grated cocoanut. Frost with whites of two eggs, thicken with powdered su- gar, and sprinkle with cocoanut. Mrs. H. C. Austin. FRESH COCOANUT CAKE. Half cup butter, one cup sugar
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