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Coconut Cake

Name: Coconut Cake
Yield: 10 servings
Ingredients: three-quarters of a cup of butter; two of white sugar; one cup of sweet milk; four eggs; three heaping teaspoonfuls of baking powder; three cups of sifted flour

From Original White House Cookbook, 1887

Serves 10

For filling, make icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth.

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 190. The excerpt below is the record exactly as published.

three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolka 284 CAKES. separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking powder in three cups of sifted flour

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