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Dessert

Cocoanut White Cake

A fluffy coconut cake with a sweet frosting of beaten egg whites and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut White Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the cake

  1. Preheat the oven to 350°F (175°C).

  2. Cream the butter and sugar together until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. In a separate bowl, combine the flour and baking powder.

  5. Gradually add the flour mixture to the butter mixture, alternating with the sweet milk.

  6. Pour the batter into jelly tins and bake until a toothpick comes out clean.

Make the frosting and finish

  1. For the frosting, beat the egg whites until stiff peaks form, then gradually add the sugar.

  2. Fold in the finely grated coconut.

  3. Spread the frosting between the layers and on top of the cooled cake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creams with sugar to trap air, giving the cake a tender, light crumb.
Eggs
Add structure and richness, and help bind the batter as they set in the oven.
Flour
Forms the main structure of the cake as the batter sets in the oven.
Baking powder
Releases gas in the batter, helping the cake rise and become light.
Egg whites
Whipped with sugar to make a stiff, airy frosting that holds its shape.

The step that matters

Beating the egg whites for the frosting. Egg whites must reach stiff peaks before the sugar is added gradually; under-beaten or greasy whites will not hold air, and the frosting will be runny and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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