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Cocoanut Layer Cake

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

8 servings

Method

  1. Cream shortening and sugar together.

  2. Sift flour, baking powder, and salt, and add alternately with the beaten egg yolks and milk.

  3. Beat thoroughly, then fold in stiffly beaten egg whites and vanilla extract.

  4. Grease and flour three layer tins, divide the batter among them, and bake at 350°F for 20 minutes.

  5. For the filling, boil water and sugar together, add shortening and cream of tartar, and boil until it reaches 240°F (soft-ball stage).

  6. Beat egg white to a stiff froth, add salt, then pour in the hot syrup gradually, add vanilla, and beat until thick and cold.

  7. Spread the filling between the cake layers and sprinkle with coconut.

Original recipe, verbatim

Cocoanut Layer Cake

For Cake

1 cupful sugar yi cupful Crisco

3 cupfuls flour 1 cupful milk

}i teaspoonful salt 2 teaspoonfuls vanilla extract

4 eggs 3 teaspoonfuls baking powder

For Filling

1 teaspoonful Crisco 1 teaspoonful vanilla extract

1 cupful sugar I white of egg

1 cupful water }4 cupful chopped cocoanut

Pinch cream of tartar yi teaspoonful salt

For cake. Cream Crisco and sugar together, sift the flour, baking
powder, and salt, and add alternately with the beaten yolks of eggs and
milk. Beat thoroughly, then add stiffly beaten whites of eggs and flavoring
and mix gently. Grease layer tins with Crisco, then flour them and divide
mixture into three portions. Bake in a moderate oven twenty minutes.

For filling. Boil water and sugar together, add Crisco and cream of
tartar, and boil until it forms a soft ball when tried in cold water, or 240° F.
Beat white of egg to stiff froth, add salt, then pour in syrup gradually,
add vanilla and beat until thick and cold. Spread on cake and sprinkle over
with cocoanut.

Sufficient for three layers.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.