Cocoanut Layer Cake
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. George W. Hellings.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 34. The excerpt below is the record exactly as published.
1 cup butter with 3 cups powdered sugar and add 1 cup milk. Add 4 cups prepared flour, alternately with ten stiffly-beaten egg whites. Use less flour, if too stiff. Flavor with rose-water, and stir in 2 cups shredded citron, well dredged with flour. Bake 2 hrs. in a moderately hot oven. — Contributed. BEAUTIFUL HILLSIDE Conducted on Lawn Plan with Perpetual Care Feature MAKE YOUR SELECTION NOW! IT IS UNJUST to put this duty upon someone else. YOU CAN DO IT BETTER than those who survive you. LOTS BEAUTIFULLY LOCATED FOR BURIAL AND MAUSOLEUM SITES Prices Reasonable YOUR INSPECTION SOLICITED HILLSIDE CEMETERY ROSLYN, PENNA. 74 KNOX GELATINE solves the problem of "What to have for dessert?" Cocoanut Cake One-half cup butter, 1 cup milk, 2 cups sugar, 4 eggs (reserve whites of 2 for icing), 3% cups flour, 2 tspns. Rumford baking pow- der. Between Layers — Grate 1 cocoanut, and reserve about 1 cupful for top and side. To the remainder add 2 large spoonfuls of the cocoanut milk, piece of butter size of walnut and 1 cup sugar. Put all together in a shallow pan and let come to a boil. Spread between layers after they are cool. — 'Mrs. Charles Boyer. Cocoanut Layer Cake One and one-quarter cups granulated sugar, V2 cup butter, % cup cocoanut milk or milk, 3 eggs, 1 tspn. vanilla, 2 cups flour, sifted, 2 level tspns. Rumford baking powder
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