Five-Layer Coconut Cake

Name: Five-Layer Coconut Cake
Ingredients: 1 cup butter or shortening; 24 teaspoon salt; 2 cups sugar; 3 teaspoons baking powder; 34% cups flour; 1 cup milk; 5 egg yolks

From Quaker recipes, 1954

Coconut frosting includes 1 cup sugar, 0.5 cup butter, 1 cup milk, whites of 3 eggs, and grated fresh coconut.

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

5495Calories

70 gProtein

756 gCarbs

255 gFat

Full nutrition (34 nutrients)

Calories5495 kcal

Protein70 g

Carbohydrates756 g

Fiber0 g

Sugars413 g

Total Fat255 g

Saturated Fat70 g

Monounsaturated Fat111 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol29 mg

Sodium2099 mg

Potassium973 mg

Calcium1170 mg

Iron26 mg

Magnesium151 mg

Phosphorus1012 mg

Zinc4.2 mg

Copper0.7 mg

Manganese3.3 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E4.9 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.7 mg

Niacin (B3)30 mg

Folate702 mcg

Choline43 mg

Caffeine0 mg

Water303 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

FIVE-LAYER COCONUT CAKE 1 cup butter or shortening 24 teaspoon salt 2 cups sugar 3 teaspoons baking powder 34% cups flour 1 cup milk 5 egg yolks

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