Cocoanut Cake
A dish — cottolene and sugar carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2/3 cup Cottolene
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 teaspoon each lemon and vanilla
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Cream Cottolene, add one cup sugar gradually, stirring constantly. Beat yolks thick and light, add remaining cup sugar gradually, continue beating. Combine mixtures. Mix and sift flour, baking powder and salt. Add to first mixture alternately with milk. Add vanilla and fold in the whites of eggs beaten stiff and dry. Turn into two well-greased, square cake pans and bake fifteen minutes in a moderate oven. Spread one layer thickly with Boiled Frosting, sprinkle heavily with fresh grated cocoanut, cover with remaining layer. Spread top and sides with frosting, and sprinkle with cocoanut before frosting glazes.
Nutrition (estimated, per serving)
| Calories | 470 |
|---|---|
| Protein | 9.3 g |
| Fat | 3.7 g |
| Carbs | 100.8 g |
| Fiber | 1.5 g |
| Sodium | 480 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States