Cocoanut Cake

Original Recipe

Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking powder in three cups of sifted flour and add last; bake in jelly pans. For Filling.--Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth. When the cake is cooled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut.

Ingredients

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  • 1 cup of butter and two of white sugar
  • 1 cup of sweet milk
  • 4 eggs
  • 3 heaping teaspoonfuls of baking powder in three cups of sifted flour and add last
  • 3 eggs and a cup of powdered sugar to a stiff froth
  • 1 thick layer of this frosting over each cake

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Instructions

  1. 1

    Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking powder in three cups of sifted flour and add last; bake in jelly pans. _For Filling._--Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth.

  2. 2

    When the cake is cooled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)