International Styles

Coconut Cakes

Simple and easy coconut cake recipe.

  • 2/3 a cup of granulated sugar,
  • ¼ a cup scant measure of water, One cup,
  • less one tablespoonful, of glucose,
  • ½ a pound of dessicated coconut,
  • ½ a pound or chocolate.

Heat the sugar, water and glucose to the boiling point, add the coconut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with chocolate melted over hot water and cooled properly. These cakes are very easily coated.

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