Coconut Pound Cake

Ingredients

• three coffee-cupfuls of flour
• one cupful of butter
• two cups of white sugar
• one cupful of milk
• the whites of six eggs
• one teaspoonful of cream of tartar
• one-half teaspoonful of carbonate of soda
• grated cocoanut — a small one

Method

1. 1

   Cream butter and sugar, add milk and eggs alternately with flour, then add coconut.

2. 2

   Bake in a moderate oven.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 64. The excerpt below is the record exactly as published.

the whîtes of six eggs, and three cups ot sif ted flour with one teaspoonf ul of cream of tartar, and half a teaspoonf ul of soda mixed in the flour. Grate a small cocoanut, dry it in a skillet over the fire by stirring it about ten minutes. Stir the cocoanut into the batter. Bake in a moderate oven about three-quarters of an hour. COCOANUT CAKES. Grate a cocoanut, place it in a skillet over the fire, and stir until it is as dry as flour. Beat one cup of sugar and the white of an egg to a f roth. Mix well, and make into small cakes ; put them on buttered paper and bake. The oven should not be very hot. COCOANUT CAKES. Take a cocoanut, pare it and grate half a pound ; allow the same quantity of loaf sugar. Dissolve the sugar in two tablespoonfuls of water, place it on the fire; when the syrup is boiling hot, stir in the cocoanut. Continue to stir it until it is thick like candy, then peur it out on a buttered pan, and eut it across in shapcs, or use a round cake cutter. COCOANUT POUND CAKE. Take three coflfee-cupfuls of flour, one of butter, and two of white sugar ; one cupf ul of milk ; the whites of six 160 LA CUISINE CREOLE. eggs; one teaspoonful of cream of tartar; one-half tea- spoonf ul of carbonate of soda ; grated cocoauut — a small one. The cocoanut should be laid in water as soon as the shell is broken ; take ont a pièce at a time to pare it ; lay it in a dry cloth as soon as pared^ and cover it up. that the air may be kept ont and the moistare absorbed. If the cocoanut goes in wet it will make the cake heavy. Cream the butter ; add the sugar, and beat well ; then put in the milk, slowly ; the whites of the eggs, wdl beaten^ altemately with flour; the cocoanut last of ail. One- half of this quantity makes a good-sized cake. Bake in a moderate oven ; increase the beat at the la^t. It takes about one-half or three-quarters of an hou^* to bake. COCOANUT CAKE. Make a batter of one cup of butter,

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