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old-fashioned coconut cake recipes
Posted By: Sherry
Date: Sunday, May 22, 2005 at 10:01 p.m.
you will enjoy trying these fun cake recipes. Don't be fooled though, these homemade cake recipes are similar to many old-time fruitcake recipes and will produce delicious dessert cakes you are sure to enjoy.
With these old-fashioned coconut cake recipes, it's easy to make moist, delicious dessert cakes. Coconut cakes have always been popular, especially during the latter half of the 19th century, when many of these easy dessert recipes were written. Coconuts (cocoanuts) have been available to cooks for centuries as they were easy to transport and relatively inexpensive to buy. They added a touch of the exotic to an often mundane life. These vintage coconut cake recipes were Grandma's favorites.
Everyone should have the old-fashioned experience of cracking open a coconut and preparing the coconut meat from scratch; it tastes so good, and you get to drink the ambrosial coconut milk too. Go to Cracking a Coconut The Easy Way for a short QuickTime video and practical, easy instructions on a how to crack open a coconut and de-shell the coconut meat. The page will open in a separate window for your convenience.
When I was a very young boy, Dad brought home a coconut which he carefully opened using an ax; it was such a unique experience that I have never forgotten it. If you have young children, I am sure they would enjoy the novelty of it too. Mom took its meat and made a cake using one of these vintage coconut cake recipes. I can still remember its taste -- it was sooooo good!
There's a nice variety of cocoanut cake recipes here for you to try. Simply choose any of these easy cake recipes and prepare a special treat for your family.
These delicious coconut cake recipes are taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by the celebrated Jewish cookbook author known simply as Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.
Coconut layer cake recipes were quite popular in kitchens at the close of the 19th century, and these are some of the best. The old-fashioned coconut loaf recipe looks good too!
Coconut Layer Cake No. 1
Rub to a cream half a cup of butter and a cup and a half of pulverized sugar. Add gradually four eggs, half a cup of milk and two cups of flour, adding one teaspoonful of baking powder in last sifting. Bake in layers. Filling: One grated coconut and all of its milk, to half of which add the beaten whites of three eggs and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated coconut five tablespoonfuls of powdered sugar and strew thickly on top of cake, which has been previously iced.
Coconut Layer Cake No. 2
Take whites of ten eggs, one goblet of flour, a goblet and a half of pulverized sugar and one teaspoonful of cream of tartar. Sift the flour five times, then sift the sugar and flour together. Beat the whites to a very stiff froth. Stir into them when stiff the sugar and flour, and last the cream of tartar. Bake immediately in three or four layers. Use same filling as in No. 1.
Coconut Loaf Cake
Rub one cup of butter and two cups of sugar to a cream. Add one cup of milk, whites of four eggs, three cups of flour (measure after sifting) and two teaspoonfuls of baking powder added in last sifting. Add a grated coconut and last the stiff-beaten whites. Bake in a loaf. Line tin with buttered paper.
This collection of old-fashioned coconut cake recipes is taken from the book "Buckeye Cookery and Practical Housekeeping" published by Buckeye Publishing Company, Minneapolis, in 1877. The coconut layer cake recipes are terrific. There is also a tasty hickory nut or almond cake recipe, which may also be made with coconut.
Coconut Cake Recipe
One cup butter, three of sugar, one of sweet milk, four and a half of flour, four eggs with whites beaten to a stiff froth, a teaspoon soda, two of cream of tartar, one grated coconut. --Mrs. J. Holland, New Castle, Ind.
Coconut Layer Cake
To the well-beaten yolks of six eggs, add two cups powdered white sugar, three-fourth cups butter, one of sweet milk, three and a half of flour, one level teaspoon soda and two of cream of tartar, whites of four eggs well beaten; bake in jelly cake pans. For icing, grate one coconut, beat whites of two eggs, and add one teacup powdered sugar; mix thoroughly with the grated coconut, and spread evenly on the layers of cake when they are cold. --Miss Nettie Miller, Columbus
Coconut Layer Cake
One cup butter, two of sugar, three of flour, four eggs, one cup sweet milk, one of cornstarch (not filling cups of butter and flour very full if eggs are small), two teaspoons cream of tartar, one of soda. Make custard as follows: One cup thick sour cream stirred thin, one cup sugar, one grated coconut, one egg beaten separately; spread between layers like jelly cake. --Mrs. Mary S. Moore, Granville
Almond, Hickory Nut, or Coconut Cake Recipe
Three-fourths pound flour, half teaspoon salt, fourth pound butter, pound of sugar, teacup sour cream, four eggs, lemon flavor to taste, and a teaspoon soda dissolved in two teaspoons hot water; mix all thoroughly, grate in the white part of a coconut, or stir in a pint of chopped hickory nuts, or a pint of blanched almonds pounded. --Mrs. J. W. Grubbs of Richmond, Ind.
This early coconut cake recipe is taken from "The Dominion Home Cook-Book" by an anonymous author known only as "A Thorough Housewife," published by Adam Miller, Toronto, in 1868, just one year after Canada's Confederation. This is a fine example of the homemade cake recipes used by Canadian housewives of that era.
Take equal weights of grated coconut and powdered white sugar (the brown part of the coconut should be cut off before grating it) -- add the whites of eggs beaten to a stiff froth, in the proportion of half a dozen to a pound each of coconut and sugar. There should be just eggs enough to wet up the whole still. Drop the mixture onto buttered plates, several inches apart. Bake them immediately in a moderately warm oven.
These coconut cake recipes are taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin W. Chase M.D., published posthumously by F. B. Dickerson Company, Detroit and Windsor, in 1891. Dr. Chase's coconut jelly cake recipes are an old-fashioned treat you shouldn't pass up.
Coconut Cake, Jelly and Loaf
Ingredients: Sugar, 1 cup; butter, 1/2 cup; 3 eggs; milk, 3/4 of a cup (if a fresh coconut is used let it be a good sized one, then the milk of the coconut may take the place of the milk); flour, 2-1/2 cups; baking powder, 2 teaspoonfuls. Jelly: Whites of 2 eggs; pulverized sugar, 1/2 lb; coconut, 1 good sized one, grated, or desiccated (dried) coconut, 1/4 lb.
Directions: Cream sugar and butter; then having beaten all the yolks of the eggs and the white of 1, stir them in and the milk (or the milk of the coconut in its place), and sift in the flour with the baking powder therein, bake in jelly cake tins.
For the jelly: Beat the whites of 2 eggs, saved for this purpose, to a froth, and stir in the pulverized sugar, and beat properly. Put this between the layers; having grated the coconut, strew this over the jelly in laying up the cake; or, if desiccated is used, strew it in place of the fresh. In this way, the full flavor of the coconut is obtained.
If baked in loaf all the eggs are to be used in the body of the cake, and the coconut also stirred into the cake just before putting it into the oven, being careful not to jar it after putting it into the oven, as it is more likely than other cakes to fall, if jarred.
Coconut Jelly Cake
Sweet milk, butter, cornstarch, each 1 cup; white sugar and flour, each 2 cups; whites of 5 eggs; cream of tartar, 2 teaspoonfuls; soda, 1 teaspoonful. Bake in 3 layers. For the jelly: White sugar, 1 lb, and boil until candied; when cold stir in the beaten whites of 2 eggs, and 1-1/2 cups, rounded, of grated, or 1 cup desiccated, coconut, saving some for the top.
These coconut cake recipes are taken from the book "Mrs. Goodfellow's Cookery As It Should Be" by Mrs. Elizabeth Goodfellow, published by T. B. Peterson & Brothers, Philadelphia, in 1865. This coconut pound cake recipe is an easy cake recipe to make; coconut pound cake is always a favorite.
Coconut Cake Recipe
Whip the whites of ten eggs, grate two nice coconuts, and add them; sift one pound of white sugar into half a pound of sifted flour; stir this well; add a little rose water to flavor; pour into pans, and bake three-fourths of an hour.
Coconut Pound Cake
Three cups flour, one cup butter, two cups sugar, whites of six eggs, one spoonful cream of tartar, half-spoonful of soda, one cup milk. Grate one small coconut, and put in two-thirds of it last.
These coconut cake recipes are taken from the book "Practical Cooking and Dinner Giving" by Mary F. Henderson, published by Harper and Brothers, New York, in 1876. These fancy cakes would be prefect to give as gifts.
Coconut Cake Recipe
One-half coffee-cupful of butter, two small teaspoonfuls of cream of tarter, two and one-half coffee-cupfuls of sugar, one small teaspoonful of soda, four and one-half coffee-cupfuls of flour, two grated coconuts, one coffee-cupful of sweet milk, the whites of seven eggs. Reserve a large handful of the grated coconut to sprinkle on the frosting. This cocoanut cake looks most beautiful mixed with fruitcake in a cake basket. --Miss Emma Witt, of Cleveland
Coconut Cake Recipe
One pound of coconut grated, half a pound of sugar, the whites of two eggs, and the yolk of one egg. Beat the yolk well; add the sugar to it; then the coconut and whites of the eggs beaten to a stiff froth. Drop by the teaspoonful on sheets of buttered paper placed on tins. Form each little cake into the shape of a cone, and bake in a moderate oven about half an hour.
This old-fashioned coconut cake recipe is taken from the book "Cookery" by Amy G. Richards, published by E. M. Renouf, Montreal, in 1895. This early Canadian dessert recipe with its gill (1/2 cup) of cream and three eggs should be rich enough to not need icing.
4 oz butter, 4 oz castor sugar, 4 oz coconut, 5 oz flour, 3 eggs, 1 gill cream, 1 teaspoon vanilla, 1 teaspoon baking powder. Cream butter and sugar. Mix together yolks of eggs and cream, add them and flour alternately to butter and sugar, stir in the coconut, then add whites of eggs stiffly whipped, and vanilla. Pour into well-buttered mold, and bake in moderate oven for one hour.
Coconut Layer Cake
This classic coconut cake recipe is taken from an old scrapbook of Mom's, circa 1925. If you are searching for a coconut layer cake recipe, this one is worth a trying.
1/2 cup butter, 1 cup sugar, 2 eggs, 2 teaspoons baking powder, 2 cups pastry flour, 1/4 teaspoon salt, 1 teaspoon flavoring, 3/4 cup milk. Cream the butter and sugar thoroughly together, add flavoring; beat eggs very light and gradually beat them into the butter and sugar. Sift flour, baking powder, and salt, add lightly to first mixture alternately with milk; turn into greased layer cake pans and bake in moderate oven (350ºF) from 15 to 20 minutes.
Select one of these delicious coconut cake recipes and get set to enjoy an old-fashioned treat. These easy cake recipes were some of Grandma's favorites, and they should continue to serve you well.
Be sure to experience the fun of cracking open a coconut and extracting the cocoanut meat; it's educational and entertaining for the kids too. Freshly grated coconut is the perfect ingredient for these vintage coconut cake recipes. You will love the freshness of the flavor.
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