Recipes > Desserts > Cakes > Coconut Cakes > Cocoanut Layer Cake

Cocoanut Layer Cake


  • 3/4 cup sugar
  • 1/2 cup butter
  • 1 1/2 cups prepared flour
  • grated rind and juice of 1/2 lemon
  • whites of 3 eggs
  • 1/2 cup milk


Stir butter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto buttered paper to cool.


  • 1 cocoanut
  • white of 1 egg
  • 3/4 cup powdered sugar
  • juice of 1/2 lemon


In the meantime grate the cocoanut and beat the white to a stiff froth; add the powdered sugar and the juice; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.


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Desserts and Salads (1920).

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