White Cocoanut Cake

Name: White Cocoanut Cake
Ingredients: 8 eggs (whites); 1 cup sweet milk; 3 cups Melrose flour; 2 teaspoons Royal baking powder; 2 cups sugar; 2 teaspoons Sauer's orange extract; 1 cup butter; 1/2 teaspoon Sauer's almond

From Anson County cook book, 1928

— Harriet Lavinia Boggam.

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 44. The excerpt below is the record exactly as published.

WHITE COCOANUT CAKE 8 eggs (whites) 1 cup sweet milk 3 cups Melrose flour 2 teaspoons Royal baking powder 2 cups sugar 2 teaspoons Sauer's orange extract 1 cup butter V2 teaspoon Sauer's almond

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