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Cocoanut and Almond Cake


  • 2 1/2 cups powdered sugar
  • 1 cup butter
  • 4 full cups prepared flour
  • whites of 7 eggs whisked stiff
  • 1 small cup of milk, with a mere pinch of soda
  • 1 grated cocoanut
  • 1/2 teaspoonful nutmeg
  • juice and half the grated peel of one lemon


Cream butter and sugar; stir in lemon and nutmeg; mix well; add the milk and whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and lightly. Bake in four jelly-cake tins.


  • 1 pound sweet almonds
  • whites of 4 eggs whisked stiff
  • 1 heaping cup powdered sugar
  • 2 teaspoonfuls rose-water


Blanch the almonds. Let them get cold and dry; then pound in a Wedgewood mortar, adding rose-water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch.


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The White House Cookbook (1887).

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