White Mountain Coconut Cake
Do you have this recipe in your family scrapbook? For us, every family event of the early 20th century was celebrated with Grandma’s famous White Mountain Coconut Cake.
The day of baking began with a trip to the corner store for Daisy Pastry Flour.
Grandpa got out his hammer and split the fresh coconut.
Our senior family members still talk about the cake. But no one has a copy of her recipe.
And we know it didn’t look quite like this one: Every layer was split horizontally, so it was tall (at least 4 layers), very moist, and was eaten the day it was baked!
Who can send us an old family recipe for this classic cake made with soft-wheat pastry flour?
You will know it is old & classic because the ingredients will be expressed as pounds or ounces, not in cups and teaspoons.
Daisy Pastry Flour is milled from grain that is similar to the soft wheat grown and used in classic Southern-heritage flour and recipes. For all those reasons, we are beseeching families of cooks, on both sides of the Mason-Dixon line: Look through your handwritten, inherited recipe cards.
If you find this recipe, please send it to