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Cocoanut Loaf Cake
From The national course in home economics, 1917
Serves 3
This same recipe makes an excellent white cake by leaving out the cocoanut. Contributed by C. A. R.
Presented as published in 1917. 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
615Calories
20 gProtein
113 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein20 g
Carbohydrates113 g
Fiber0 g
Sugars47 g
Total Fat24 g
Saturated Fat3.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol297 mg
Sodium279 mg
Potassium304 mg
Calcium218 mg
Iron6.1 mg
Magnesium38 mg
Phosphorus320 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A126 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.8 mg
Folate165 mcg
Choline207 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 166. The excerpt below is the record exactly as published.
COCOANUT LOAF CAKE— No. 3. Beat one-fourth cupful of butter to a cream; add gradually one cupful of powdered sugar, then three-fourths of a cupful of milk, then one cupful of cocoanut, add one heaping teaspoonful of baking-powder to two cupfuls of flour and sift; add flour and one teaspoonful of vanilla; fold in lightly the well-beaten whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.