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Loaf Cocoanut Cake
From The national course in home economics, 1917
Serves 2
Ensure not to destroy the lightness of the egg whites.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 161. The excerpt below is the record exactly as published.
LOAF COCOANUT CAKE. One-half cup of butter, one cup of sugar, one and one-half cups of flour, one rounding teaspoonful of baking-powder, two eggs, one cup of grated cocoanut and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.