Hawaiianprinted page 103

Coconut Cake.

Name: Coconut Cake.
Ingredients: 1 1/2 pints of stiff vanilla custard cream; 1 pint whipped cream; 3 oz. Coconut Syrup; 3 oz. fresh shredded Coconut

Ingredients

1 1/2 pints of stiff vanilla custard cream
1 pint whipped cream
3 oz. Coconut Syrup
3 oz. fresh shredded Coconut

Method

Four Layers of your favorite sponge cake:
Blend together custard cream, whipped cream, coconut syrup and shredded coconut.
Spread part of this mixture on the layers of the cake and spread the rest evenly on the outside of the cake. Dust cake with another 3 oz. of shredded Coconut.

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Photograph of printed page 103 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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