White Cake (of Cocoanut)

Name: White Cake (of Cocoanut)
Ingredients: three-fourths cup butter; one and one-half cups sugar; one-half cup sweet milk; two and one-half cups flour; whites of six eggs

From Durham cook book ..., 1921

Ensure to beat egg whites to a stiff froth.

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

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 17. The excerpt below is the record exactly as published.

WHITE CAKE (OF COCOANUT.) Cream three-fourths cup butter, to it add one and one-half cups sugar, one-half cup sweet milk, two and one-half cups flour, whites of six eggs

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