Lemon Cocoanut Cake
From Mother Hubbard's cupboard, 1887
Recipe attributed to Mrs. Gilbert.
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 26. The excerpt below is the record exactly as published.
LEMON COCOANUT CAKE. One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint cream, one teaspoon cream tartar, one-half teaspoon soda. DRESSING BETWEEN LAYERS. One grated cocoanut, three-fourths cup sugar, two eggs, juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.