Cocoanut Slices

Ingredients

• 3 oz. butter
• 3 oz. castor sugar
• 3 oz. desiccated cocoa- nut
• 2 oz. flour
• 3 eggs
• £ tea-sp. baking powder
• A few drops of vanilla
• Icing — £ lb. icing sugar
• the juice of half a lemon
• and a little water
• 1 oz. cocoanut
• and a few pistachio nuts or coloured sugar

Method

1. 1

   Put the butter into a basin and beat it with a wooden spoon until of a creamy consistency.

2. 2

   Sieve the sugar on the top and mix it well in.

3. 3

   Then add the eggs and flour by degrees, beating well and lifting the mixture high in the basin.

4. 4

   When the mixture looks light and full of air bubbles, add the cocoanut, vanilla, and baking powder, and mix these in.

5. 5

   Pour the mixture into a shallow tin that has been lined with paper, and bake in a moderate oven until lightly browned and cooked through.

6. 6

   When the cake is ready, turn it out on to a sheet of sugared paper, and allow it to cool.

7. 7

   Then prepare the icing.

8. 8

   Sieve the sugar and put it into a small lined saucepan.

9. 9

   Strain in the lemon juice and warm slightly over the fire, adding a little water if necessary.

10. 10

    Care must be taken not to make the icing too liquid, but just sufficiently so to pour over the cake.

11. 11

    Coat the cake nicely with the icing by means of a spoon, and sprinkle with the 1 oz. of cocoanut and a few chopped pistachio nuts, or a little coloured sugar.

12. 12

    Cut in neat slices whilst the icing is still soft.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 900. The excerpt below is the record exactly as published.

3 oz. butter. 2 oz. castor sugar. 3 eggs. 3 oz. flour. £ tea-sp. baking powder. Grate the chocolate and place it in a jar in the oven or in a saucepan of hot water, allowing it to melt slowly. Put the butter into a basin, and beat it with a wooden spoon until light and creamy. Sieve the sugar on the top and mix it in. Then add the yolks of egg and chocolate, and beat for a few minutes. Whip the whites of the eggs to a stiff froth, and sieve the flour with the baking powder. Add alternately a little flour and a little white of egg to the first mixture until all is lightly blended together. Half fill small prepared tins (p. 550) with the mixture, and bake in a moderate oven. Note. — These cakes may be glazed with chocolate icing if wished, and decorated with small pieces of preserved fruit or pistachio nuts. Time to bake, about 15 minutes. Probable cost, Is. 2 d. 2687. Cocoanut Rock Cakes £ lb. flour. A pinch of salt. 2 oz. sugar. 2 oz. desiccated cocoa- nut. A little grated lemon rind. 3 oz. butter. 1 tea-sp. baking powder. 1 egg. A little milk. Sieve the flour, salt, and sugar into a basin, and rub in the butter until free from lumps. Add the cocoanut, baking powder, and grated lemon rind, and mix all together. Then make a well in the centre and add the eggs well beaten, and enough milk to bind all together. Do not make the mixture too moist. Form in small rough heaps on a greased tin, dust them over with sugar, and bake in a moderate oven until nicely browned and firm to the touch. Time to bake, about 20 minutes. Probable cost, Id. 3 oz. butter. 3 oz. castor sugar. 3 oz. desiccated cocoa- nut. 2688. Cocoanut Slices 2 oz. flour. 3 eggs. £ tea-sp. baking powder. A few drops of vanilla. Icing — £ lb. icing sugar, the juice of half a lemon, and a little water. Decorations — 1 oz. cocoanut and a few pistachio nuts or coloured sugar

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