vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fresh Cocoanut Cake
From The Landmarks club cook book, 1903
Serves 2
Filling: Beat the whites of two eggs very stiff and add gradually enough powdered sugar to make a creamy icing. Spread on the layers, then cover thickly with fresh cocoanut grated. Flavor icing with a little vanilla.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 105. The excerpt below is the record exactly as published.
FRESH COCOANUT CAKE. Half cup butter, one cup sugar, half cup milk, two eggs, one and a half cups flour, one heaping teaspoonful baking powder, vanilla
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