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Dessert

Cocoanut and Almond Cake

A coconut and almond cake made with butter, powdered sugar, flour, egg whites, milk, lemon, nutmeg, and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Cocoanut and Almond Cake

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cocoanut and Almond 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 powdered sugar together.

  3. Stir in the lemon juice, lemon zest, and nutmeg.

  4. Alternately mix in the milk, egg whites, and flour until well combined.

  5. Gently fold in the grated coconut.

  6. Divide the batter into four jelly‑cake tins and bake until golden.

Prepare the almond filling

  1. For the filling, blanch the almonds, then let them cool and dry.

  2. Pound the almonds in a mortar, adding rose water gradually.

  3. Stir the almond paste into the icing after it is made.

Assemble and finish

  1. Spread the icing between the cooled cakes, making the top layer thicker.

  2. Decorate the top with shredded almonds and let it set.

  3. Place in the oven briefly to harden, but do not let it scorch.

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.

Photo for illustrative purposes only · Contact us to use it

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Coconut + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together411 recipes

    Shared aroma: beta-pinene (pine, resin).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

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

What each ingredient does

Butter
Creams with the sugar to give the cake a tender, rich crumb.
Powdered sugar
Sweetens the batter and helps trap air when creamed with butter.
All-purpose flour
Provides the structure that holds the cake together as it bakes.
Egg whites
Whisked stiff to add lift and a light, airy texture to the batter.
Sweet almonds
Add nutty flavor and body to the almond paste filling.
Grated coconut
Adds moisture, chewiness, and coconut flavor to the cake.

The step that matters

Baking the cake until golden only. Cakes that bake too long dry out and brown unevenly, while underbaked layers collapse. Watching for golden color signals doneness.

Swap the coconut

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

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

Fit is the average pairing score against sugar, butter, flour, egg, milk, nutmeg, lemon. 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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