CookEat Recipe
Cocoanut Cakes
No. 136 wheat/flannel griddle cakes with grated coconut mixed into the batter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0423. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected fresh unsweetened grated coconut and melted lard. The word butter in the historical pan instruction is not a second fat dose. Cook centres to 74°C beyond the 1.5-minute-side guides if needed; serve maple syrup separately. Limites : Coconut moisture, particle size, batter output, actual cake count/rise, pan batches, lard uptake and separate maple syrup amount remain unknown. Source 1.5 minutes per side is a guide; verify 74°C centres.
Method
Steps
Step 1
Make full batter ONCE: whisk 113 g sifted flour, TWO whole eggs,14 g powdered sugar,7 g baking powder, the estimated salt/nutmeg and 240 mL COLD milk until well mixed and thickened. Mix in 14 g plain unsweetened FRESH grated coconut.
Step 2
Lightly grease a large hot frying pan with a LITTLE melted LARD. Ladle approximately 2.5-inch rounds, FOUR at a time without crowding. Cook for the source ONE AND HALF minutes on EACH side as a guide, until golden, set through and centres reach 74°C.
Step 3
Repeat until ALL the same batter is used, lightly regreasing as needed. Actual total cake count remains unmeasured. Dress on a HOT dish lined with a plain food-safe folded napkin and serve maple syrup SEPARATELY.
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