Cocoanut Silver Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cream one cup of butter and two cups of sugar, add a cup of milk, the whites of six eggs, and three cups of sifted flour with one teaspoonful of cream of tartar, and half a teaspoonful of soda mixed in the flour. Grate a small cocoanut, dry it in a skillet over the fire by stirring it about ten minutes. Stir the cocoanut into the batter. Bake in a moderate oven about three-quarters of an hour.