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Layer Cake with Fresh Cocoanut Recipe

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This recipe for Layer Cake with Fresh Cocoanut, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Allspach Smith
Added: Tuesday, August 22, 2006


1 c butter
3 eggs
2 1/2 level tsp baking powder
1 tsp vanilla
1 3/4 c sugar
2 1/2 c flour
1 c milk
A little salt
Pour cake batter into two greased and floured layer pans and use your own judgement with the temperature and timing. I would start with 350 degrees for 30 minutes.

1/2 c milk
A small walnut size of butter
1/2 c cream
Heat above milk, butter and cream in double boiler. Stir one rounding tablespoon flour into 1/2 c of sugar. Stir into hot milk and cook until thick. Add 1 beaten egg white to custard just before removing from fire and beat well. Cool slightly and add fresh grated cocoanut to taste, and spread between layers of cake. Make boiled icing; cover the top and side. Sprinkle thickly with cocoanut.

The custard goes between the layers. Use your favorite white icing to frost cake.

Personal Notes:
Personal Notes:
This recipe was marked in Mom's Hamilton Cook Book dated 1927. We always found Mom's Cocoanut Cake very tasty and this sounds like the recipe she used.




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