Reposteria (1919) – Pastel de Coco / Coconut Cake
![Reposteria (1919) by Julia Sánchez Rangel. [TX773.S26 1919] UTSA Libraries Special Collections.](https://lacocina.utsa.edu/wp-content/uploads/2013/04/pasteldecoco1.jpg)
Sánchez Rangel, Julia. Reposteria. Manuscript Cookbook. University of Texas at San Antonio. [TX773 .S26 1919]
Pastel de Coco
- Harina 300 g.
- Azucar 230 g.
- Mantequilla 230 g.
- Huevos 2
- Agua de coco ½ taza
- Coco rayado 1/2″ taza
- Decorado. Merengue italiano. 3 claras
En una cacerola se bate la mantequilla hasta que esponje luego se pone la azucar después las yemas una a una luego la harina cernida con el sal en seguida el coco rayado luego el agua de coco luego las claras batidas a punto de turron y se mezcla todo sin batirlo, se untan los moldes con mantequilla y se espolvorean con harina se pone la pasta hasta la mitad del molde y se mete al horno templano (sic).
Librarian’s Note: “templano” is most likely intended to be templado).
![Reposteria (1919) by Julia Sánchez Rangel. [TX773.S26 1919] UTSA Libraries Special Collections.](https://lacocina.utsa.edu/wp-content/uploads/2013/04/pasteldecoco2.jpg)
Coconut Cake
- 2 ½ cups flour
- 1 cup + 2 tablespoons sugar
- 1 cup butter
- 2 eggs
- ½ cup coconut water
- ½ cup shredded coconut
- To decorate: 3 eggwhites made into Italian meringue
In a bowl, cream the butter. Add the sugar, then the egg yolks, one at a time. Sift the flour and salt together and then add to the butter mixture, followed by the shredded coconut and coconut water. Separately, beat the eggwhites until stiff and gently fold into the butter mixture. Grease and flour the cake pans, and then fill half-way with batter and bake in a mild oven (probably about 325*F)
