Emily Dickinson (The Poet) Coconut Cake Recipe
She wrote: " Hope" is the thing with feathers, that perches in the soul and sings the tune without the words and never stops at all ... Emily Dickinson 1861
How to Make Emily Dickinson (The Poet) Coconut Cake Recipe
- She wrote on the original recipe ~ This makes one half the rule ~ Meaning, this makes half of a full cake. (Loaf size)
- Preheat oven to 325 degrees. Spray a small loaf pan with cooking spray.
- In a large bowl, sift together the flour, cream of tarter,and baking soda. ( if you do not have cream of tarter and baking soda - use 1 1/2 tsp baking powder)
- In a medium bowl cream butter and sugar together until the mixture is light and fluffy. Mix in the eggs, then the milk. Add liquid ingredients to the dryand stir till just incorporated. A thick batter will form. Do not over mix. Fold in the shredded coconut. Again, do not over mix.
- Spread the batter into a small loaf pan. Bake for 50 - 60 minutes in the middle rack of the oven until cooked through and golden around the edges. Test with a toothpick for doneness. If the toothpick comes out clean, it is done.
- ** Use sweetened coconut if you want a sweeter cake.
Her original recipe did not come with instructions :) Read her poems as you enjoy her cake!