Pineapple Cocoanut Cake

Name: Pineapple Cocoanut Cake
Ingredients: 144 cup shortening; 2 eggs; 1 cup sugar; 2 cups cake flour (Swans Down); 144 teaspoon salt; 2% teaspoons baking powder; 3%, cup milk

From The Wilson cook book, 1941

Presented as published in 1941. 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

3105Calories

49 gProtein

430 gCarbs

136 gFat

Full nutrition (34 nutrients)

Calories3105 kcal

Protein49 g

Carbohydrates430 g

Fiber4 g

Sugars245 g

Total Fat136 g

Saturated Fat17 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol110 mg

Sodium2113 mg

Potassium1626 mg

Calcium1812 mg

Iron19 mg

Magnesium150 mg

Phosphorus1367 mg

Zinc5.3 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D8.8 mcg

Vitamin C0 mg

Vitamin A292 mcg

Vitamin E0.5 mg

Vitamin K0.7 mcg

Vitamin B60.6 mg

Vitamin B124.9 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)17 mg

Folate440 mcg

Choline187 mg

Caffeine0 mg

Water835 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.

Pineapple Cocoanut Cake 144 cup shortening 2 eggs 1 cup sugar 2 cups cake flour (Swans Down) 144 teaspoon salt 2% teaspoons baking powder 14 teaspoon lemon flavoring 3%, cup milk

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