Coconut Cake

Name: Coconut Cake
Ingredients: 1 tablespoon flour; 2 beaten eggs; 1 cup sugar; 1 teaspoon baking powder; Y4 teaspoon salt; 1 teaspoon vanilla; Y2 cup milk; 1 cup cake flour; 2 tablespoons butter

From Quaker recipes, 1954

Easy and inexpensive!

Presented as published in 1954. 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

1463Calories

27 gProtein

307 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1463 kcal

Protein27 g

Carbohydrates307 g

Fiber2 g

Sugars208 g

Total Fat37 g

Saturated Fat5.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol450 mg

Sodium1249 mg

Potassium473 mg

Calcium491 mg

Iron11 mg

Magnesium50 mg

Phosphorus533 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.8 mg

Folate280 mcg

Choline328 mg

Caffeine0 mg

Water206 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

1 tablespoon flour and sprinkle over coconut. Mix cake as follows: 2 beaten eggs 1 teaspoon baking powder 1 cup sugar Y4 teaspoon salt 1 teaspoon vanilla Y2 cup milk 1 cup cake flour 2 tablespoons butter

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