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Dessert

Cocoanut Cup Cake

A sweet coconut cake baked in square tin pans, made with sugar, butter, milk, lemon extract, nutmeg, eggs, coconut, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Cocoanut Cup Cake

Why it works: Lemon and nutmeg 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 Cup Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Grease square tin pans and line them with white paper.

Make the batter

  1. In a large bowl, cream together the sugar and butter.

  2. Add the milk, lemon extract, grated nutmeg, and beaten eggs; mix well.

  3. Stir in the grated cocoanut.

  4. Add sifted flour until the batter is rather stiff.

Bake and serve

  1. Pour the batter into the pans, filling them an inch deep.

  2. Bake for 30 to 40 minutes, or until a toothpick comes out clean.

  3. Once cooled, cut into small squares or diamonds.

  4. Optionally, frost with a thin icing for added flavor.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  2. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

  4. Nutmeg + wheattop 9% of all pairs
    Smell alikestrong
    Cooked together359 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

What each ingredient does

Eggs
Bind the batter and add structure as they set in the oven.
Wheat flour
Provides the structure that holds the cake together, stiffened by the amount added.
Butter
Adds richness and tenderness through fat creamed with the sugar.
Sugar
Sweetens the cake and helps it brown during baking.
Grated cocoanut
Adds moisture, chewiness and coconut flavor to the crumb.

The step that matters

Add sifted flour until the batter is rather stiff. Flour is what builds structure in the cake. Adding too little leaves a weak, crumbly crumb, while adding too much makes it dense and dry. Stop when the batter reaches the stated stiffness.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, milk, nutmeg, egg, meat, wheat. 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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