Summer is the season for picnics and reunions – and lots of good food. I have wonderful memories of lovely Coconut Cakes at family gatherings, so when I saw a Coconut Cake recipe in a hundred-year-old cookbook, I decided to give it a try. The cake was delightful, but recipe had two unique features which resulted in this cake being a little different than some Coconut Cake recipes. The recipe called for adding coconut to the cake batter (and not just sprinkling it on top of the frosting). It also called for a teaspoon of orange extract. The cake is not very large, and works well in a 9-inch square baking pan.
The Coconut Cake was light and fluffy with a bold coconut flavor, and a subtle hint of orange. I definitely plan to make this cake again.
Here’s the original recipe:
When I updated this recipe, I updated the spelling of “cocoanut” to “coconut.” Cocoanut is an archaic spelling that I often see in hundred-year-old cookbooks, but that is seldom used today.
Here’s the recipe updated for modern cooks:
Coconut
2 eggs, separated
3 tablespoons butter
1 cup sugar
1 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon orange extract
1 cup shredded coconut
white icing (I used a buttercream icing.)
additional coconut
Preheat oven to 350° F. Put egg whites into a mixing bowl, and beat until peaks form. Set aside.
Put butter and sugar in mixing bowl, then beat to cream. Add egg yolks, milk, flour, baking powder, orange extract, and salt. Beat until well-mixed. Stir in the coconut, then gently fold in the beaten egg whites. Put the batter in a prepared 9-inch square pan. Bake for 30 – 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and cool. Frost with white icing, then sprinkle coconut on top of the frosting.
The recipe sounds really good. I’m not likely to try it, because I am the only one I know who likes coconut!
I really like coconut, but I have several friends who don’t care for it. My sense is that coconut is less popular now than it once was.
I agree with you that the popularity of coconut has waned.
It is truly a coconut cake all the way through. I think a small cake works well as it gets eaten before becoming stale.
You said it nicely. It’s truly a coconut cake all the way through — and it’s a nice size to boot.
My gradmon would make lovely coconut cakes. This brought back memories of childhood. This does sound like a nice recipe for a small cake.
It’s very tasty, and I like the smaller size of this cake.
I love coconut cake, but the only recipes I’ve found are for those three-layer numbers that are too big and too much trouble for more than special occasions. I’m going to try this one, for sure!
I think that you’ll enjoy this recipe. It’s tasty, a nice size, and easy to make.
I am a former Chef turner travel blogger, and these recipes are quite interesting and sound delicious!
It’s nice to hear that you enjoy this blog.
That looks tasty. I don’t think we can get orange extract here, so I’d substitute orange zest.
Orange zest would work nicely in this recipe. It might also work to reduce the amount of milk and replace it with some orange juice.
Good plan. Thanks.
Oh my ,how my mouth waters for a slice! But a no no for me. 🥺😁
Hopefully you could enjoy the cake vicariously. The older we get, the more foods that seem to become no no’s.
That photograph close up makes it look so tempting!
I struggled a bit to get a photo I liked for this post, so it’s especially nice to hear that you liked it.
Wow! That’s a lot of sugar!!
Cakes have a lot of sugar.
😉
Oh, my goodness this is paradise in every bite!
It’s yummy.
sounds really delicious. Interesting to add orange extract.
sherry
I also was surprised that the recipe called for orange extract, but it is a nice addition. It adds a very nuanced bright sunny flavor.
I put coconut on the grocery list!!!!
I think you’ll like this recipe.