Cocoanut Pound Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take three coffee-cupfuls of flour, one of butter, and two of white sugar; one cupful of milk; the whites of six eggs; one teaspoonful of cream of tartar; one-half teaspoonful of carbonate of soda; grated cocoanut—a small one. The cocoanut should be laid in water as soon as the shell is broken; take out a piece at a time to pare it; lay it in a dry cloth as soon as pared, and cover it up, that the air may be kept out and the moisture absorbed. If the cocoanut goes in wet it will make the cake heavy. Cream the butter; add the sugar, and beat well; then put in the milk, slowly; the whites of the eggs, well beaten, alternately with flour; the cocoanut last of all. One-half of this quantity makes a good-sized cake. Bake in a moderate oven; increase the heat at the last. It takes about one-half or three-quarters of an hour to bake.