Delicate Coconut Cake (1918)

A delicate and interesting coconut cake from 1918, featuring cornmeal for a unique texture and a topping of toasted almonds and coconut.

Author

Unknown

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Recipe

Measurements	Ingredients
Dry Ingredients:
1 1/2 cups	All-purpose Flour
1/2 cup	Yellow Corn Meal
2 teaspoons	Baking Powder
1/2 teaspoon	Salt
Wet Ingredients:
1 cup	Sugar
1/4 cup	Butter or Margarine, softened
2/3 cup	Milk
3 large	Egg Whites
1/2 teaspoon	Almond Extract
Add-ins:
1/2 cup	Coconut
Topping:
2 tablespoons	Sliced Natural Almonds
2 tablespoons	Coconut

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Instructions

1. Preheat the oven to 350°F. Grease and flour an 8-inch square pan.
2. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the almond extract.
4. Add the dry ingredients to the creamed mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Stir in the ½ cup of coconut.
6. In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
7. Gently fold the stiffly beaten egg whites into the batter in three additions, until no white streaks remain.
8. Pour the batter into the prepared pan and spread evenly.
9. Sprinkle the 2 tablespoons of almonds and 2 tablespoons of coconut over the top of the batter.
10. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

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Note

The original recipe card was missing detailed mixing instructions; the steps above are an interpretation of standard baking methods for this type of cake.

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