Cocoanut Cake (Recipe)

Adapted from the 1852 cookbook of M.A. Hasbrouck from Historic Huguenot Street in New Paltz




cocoanut cake

The following is a recipe for Cocoanut Cake, adapted from M.A. Hasbrouck (1852).

  • 6 eggs, separated
  • 1 cup butter
  • 2 7-oz packages sweetened coconut flakes
  • 1¾ cup flour
  1. Preheat oven to 350°F. In the bowl of an electric mixer, beat the egg whites until stiff. Remove and set aside.
  2. In the same bowl, beat together the butter and coconut flakes, then add one egg yolk at a time and beat after each addition.
  3. With a spatula in an under-over motion, fold in the stiffly beaten egg whites.
  4. Spoon batter into a lightly greased 10-inch tube pan and bake for about 35 minutes — check after 25 minutes — until very light brown and a knife inserted comes out clean. Remove and cool.

This dense, wonderful cake goes very well with cinnamon-ice cream or fruit sherbet. Serves 10. 

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