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Baking

Cocoanut Mountain Cake

A coconut cake with a butter, sugar, milk, flour, egg whites batter and a glossy icing of egg whites and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Almond and coconut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Cocoanut Mountain 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 batter

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

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

  3. Add the milk and mix well.

  4. Gradually add the flour, egg whites, cream of tartar, baking soda, and almond extract; mix until smooth.

Bake and ice

  1. Pour the batter into baking sheets and bake until golden.

  2. For the icing, beat the egg whites until stiff, then gradually add the sugar until glossy.

  3. Ice each cake sheet with the icing and sprinkle grated coconut over the top.

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. Almond + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Butter
Creamed with sugar to trap air, giving the cake a light, tender crumb and rich flavor.
Flour
Forms the structure that holds the cake together as it bakes.
Egg whites
Add structure and lift to the batter, and whipped stiff they form the glossy icing.
Sugar
Sweetens the cake and, creamed with butter, helps create a light texture.
Baking soda
Reacts with the acidity in the batter to produce gas that helps the cake rise.
Cream of tartar
Stabilizes whipped egg whites so they hold their volume.

The step that matters

Beating the egg whites for the icing. Egg whites must be beaten until stiff before sugar is added gradually; under-whipped or greasy whites will not hold peaks and the icing turns out runny instead of glossy.

Swap the coconut

How well each one fits the dish's main ingredients (butter, sugar, milk, flour, egg, cream, almond):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Coconutthe original

Fit is the average pairing score against butter, sugar, milk, flour, egg, cream, almond. Candidates are from the same food group and used in at least 100 recipes.

“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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