Cocoanut Layer Cake

Ingredients

• 1 cupful sugar
• ¥% cupful Crisco
• 3 cupfuls flour
• 1 cupful milk
• ¥% teaspoonful salt
• 2 teaspoonfuls vanilla extract
• 4 eggs
• 3 teaspoonfuls baking powder
• 1 teaspoonful Crisco
• 1 teaspoonful vanilla extract
• 1 cupful sugar
• 1 white of egg
• 1 cupful water
• ¥% cupful chopped cocoanut
• Pinch cream of tartar
• \% teaspoonful salt

Method

1. 1

   Cream Crisco and sugar together, sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk.

2. 2

   Beat thoroughly, then add stiffly beaten whites of eggs and flavoring and mix gently.

3. 3

   Grease layer tins with Crisco, then flour them and divide mixture into three portions.

4. 4

   Bake in a moderate oven twenty minutes.

5. 5

   For filling, boil water and sugar together, add Crisco and cream of tartar, and boil until it forms a soft ball when tried in cold water, or 240° F.

6. 6

   Beat white of egg to stiff froth, add salt, then pour in syrup gradually, add vanilla and beat until thick and cold.

7. 7

   Spread on cake and sprinkle over with cocoanut.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 65. The excerpt below is the record exactly as published.

Cocoanut Layer Cake For Cake 1 cupful sugar ¥% cupful Crisco 3 cupfuls flour 1 cupful milk ¥% teaspoonful salt 2 teaspoonfuls vanilla extract 4 eggs 3 teaspoonfuls baking powder For Filling 1 teaspoonful Crisco 1 teaspoonful vanilla extract 1 cupful sugar 1 white of egg 1 cupful water ¥% cupful chopped cocoanut Pinch cream of tartar \% teaspoonful salt

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