A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Line the cake-pans with paper well buttered, fill rather more than half full and bake in a moderate oven. Spread over the top a thin frosting, sprinkled thickly with grated cocoanut.
Preserved exactly as written in the original source
Beat the eggs to a stiff froth
Stir soda and cream of tartar into flour
Beat the butter and sugar until very light
Add the beaten yolks, then the milk, the beaten whites of eggs, then the flour by degrees
After beating all well together, add a small cocoanut grated
Line the cake-pans with paper well buttered, fill rather more than half full and bake in a moderate oven
Spread over the top a thin frosting, sprinkled thickly with grated cocoanut
Modern guidance to help you succeed with this vintage recipe
This historical recipe uses chemical leavening (soda and cream of tartar) instead of modern baking powder, creating carbon dioxide when acids and bases react in the batter. Creaming butter and sugar incorporates air cells that expand during baking, while the high egg content provides structure and additional lift. Separating and beating the eggs to stiff froth maximizes air incorporation, and adding yolks first allows for better emulsification before folding in the delicate whites. The grated coconut adds moisture and fat, helping prevent the cake from drying out despite the relatively low butter ratio.
The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or frozen for up to 3 months. The grated coconut can be prepared 1 day ahead and stored in an airtight container in the refrigerator. Frosting should be applied the day of serving for best texture.
Store the frosted cake under a cake dome or in an airtight container at room temperature for up to 3 days. The coconut in the cake helps retain moisture. If your kitchen is warm or humid, refrigerate the cake, but bring to room temperature 30 minutes before serving for best flavor and texture.
AI-generated tips from Chef Cecil's culinary database
The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or frozen for up to 3 months. The grated coconut can be prepared 1 day ahead and stored in an airtight container in the refrigerator. Frosting should be applied the day of serving for best texture.
Store the frosted cake under a cake dome or in an airtight container at room temperature for up to 3 days. The coconut in the cake helps retain moisture. If your kitchen is warm or humid, refrigerate the cake, but bring to room temperature 30 minutes before serving for best flavor and texture.
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