Americandessert

Cocoanut Layer Cake

Name: Cocoanut Layer Cake
Cuisine: American
Ingredients: Bake three layers of American sponge cake; the white of one egg; a half cup more of sugar; one tablespoonful of corn starch; a half cup of desiccated cocoanut; a half teaspoonful vanilla

From Arm & Hammer Soda book of valuable recipes, 1900

Presented as published in 1900. 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

447Calories

3 gProtein

109 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories447 kcal

Protein3.2 g

Carbohydrates109 g

Fiber0.1 g

Sugars101 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.1 mg

Potassium9 mg

Calcium1.7 mg

Iron0.1 mg

Magnesium1.1 mg

Phosphorus1.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 14. The excerpt below is the record exactly as published.

COCOANUT LAYER CAKE. Bake three layers of American sponge cake (see recipe page 23), Beat up the white of one egg with sufficient line sugar and a little lemon juice until very light and stiff ; add a little boiling water, a half cup more of sugar and one tablespoonful of corn starch, and last add a half cup of desiccated cocoanut, or a half fresh cocoanut, grated, and a half teaspoonful vanilla

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