Cocoanut Loaf Cake

Name: Cocoanut Loaf Cake
Yield: 3 servings
Ingredients: one cup of butter; four eggs; two cups of white sugar; one-half cup of sweet milk; one-half pound of dessicated cocoanut; one teaspoonful of baking-powder

From The national course in home economics, 1917

Serves 3

Ensure the batter is not too runny.

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

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.

COCOANUT LOAF CAKE— No. 3. Use one cup of butter, four eggs (beaten separately), two cups of white sugar, one-half cup of sweet milk, one-half pound of dessicated cocoanut, ■t CAKES. 5i25 one teaspoonful of baking-powder

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