📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts
A vintage 1918 recipe for a delicate coconut cake made with cornmeal for a unique texture and folded egg whites for lightness. Topped with toasted almonds and shredded coconut for a delightful finish.
Preheat the oven to 350°F. Grease and flour an 8-inch square pan.
In a medium bowl, whisk together the 1 1/2 cups flour, 1/2 cup corn meal, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Step 2: Cream Wet Ingredients and Combine
In a large bowl, cream the 1/4 cup butter and 1 cup sugar together until light and fluffy. Beat in the 1/2 teaspoon almond extract.
Add the dry ingredients to the creamed mixture in three parts, alternating with the 2/3 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the 1/2 cup coconut.
Step 3: Whip Whites and Fold
In a separate, clean bowl, beat the 3 large egg whites with an electric mixer until stiff peaks form.
Gently fold the stiffly beaten 3 large egg whites into the batter in three additions, until no white streaks remain.
Step 4: Bake
Pour the batter into the prepared pan and spread evenly.
Sprinkle the 2 tablespoons almonds and 2 tablespoons coconut over the top of the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to 5 days.