Gold and White Cocoanut Cake

Name: Gold and White Cocoanut Cake
Ingredients: Tavo cups sugar; one-half cup butter; one cup milk; three cups flour; tAvo teaspoonfuls Royal Baking Powder; the AAhites of five eggs

From Durham cook book ..., 1921

Presented as published in 1921. 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

3434Calories

80 gProtein

707 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories3434 kcal

Protein80 g

Carbohydrates707 g

Fiber0 g

Sugars414 g

Total Fat126 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol1211 mg

Sodium1170 mg

Potassium1251 mg

Calcium1183 mg

Iron27 mg

Magnesium166 mg

Phosphorus2048 mg

Zinc7.1 mg

Copper0.8 mg

Manganese2.9 mg

Vitamin D7.3 mcg

Vitamin C0 mg

Vitamin A478 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.8 mg

Vitamin B123.5 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)3.1 mg

Niacin (B3)26 mg

Folate719 mcg

Choline778 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 25. The excerpt below is the record exactly as published.

GOLD AND WHITE COCOANUT CAKE. Tavo cups sugar, one-half cup butter, one cup milk, three cups flour, tAvo teaspoonfuls Royal Baking Powder, the AAhites of five egg

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