Coconut Mist Cake

Name: Coconut Mist Cake
Ingredients: 2 1/4 cups flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 1/2 cups sugar; 1/2 cup shortening; 2 eggs unbeaten; 1 cup milk; 1 teaspoon vanilla; 1 1/2 cups shredded coconut

From Favorite recipes of Alexandria Ward, 1952

Recipe by Murle Green

Presented as published in 1952. 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

4170Calories

56 gProtein

606 gCarbs

179 gFat

Full nutrition (34 nutrients)

Calories4170 kcal

Protein56 g

Carbohydrates606 g

Fiber6.7 g

Sugars378 g

Total Fat179 g

Saturated Fat55 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol401 mg

Sodium4378 mg

Potassium1405 mg

Calcium1219 mg

Iron22 mg

Magnesium196 mg

Phosphorus1200 mg

Zinc7.1 mg

Copper1 mg

Manganese5.9 mg

Vitamin D4.3 mcg

Vitamin C1 mg

Vitamin A238 mcg

Vitamin E1.8 mg

Vitamin K0.7 mcg

Vitamin B60.9 mg

Vitamin B122.2 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)20 mg

Folate510 mcg

Choline366 mg

Caffeine0 mg

Water341 g

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 3. The excerpt below is the record exactly as published.

COCONUT MIST CAKE Preparations: Have shortening at room temperature. Line and grease 2 cake pans (8 inch) or one 13x9x2. Preheat oven to 375°. Sift flour before measuring. Into sifter add: 2 1/4 cups flour 3 teaspoons baking powder 1 teaspoon salt HAVE READY: 1 1/2 cups sugar 2 eggs unbeaten Into bowl put: 1 1/2 cups shredded coco- 1/2 cup shortening nut. Into cup put: 1 cup milk 1 teaspoon vanilla

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