Coffee Layer Cake recipe from 1941

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This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
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Chocolate Coconut Cake recipe from 1954

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Pulled from a newspaper dated March 24, 1954, this chocolate coconut cake is a winner. Moist and easy to make, it can be topped with chocolate or vanilla frosting and toasted shredded coconut.



INGREDIENTS


Cake:

  • 1 ⅞ cups sifted cake flour (200g)
  • 1 ½ cups sugar (300g)
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • 6 tbsp cocoa powder
  • ⅔ cup unsalted butter (150g)
  • 1 cup buttermilk
  • 2 eggs
  • ½ cup shredded coconut 

Frosting:

  • 250g cream cheese
  • ½ cup unsalted butter
  • 2 ½ - 3 cups icing sugar
  • 1 tsp vanilla extract
  • ⅛ tsp salt

Method:

  • Preheat oven to 350°F/175°C
  • Grease and line two 8-inch cake pans


Note: All ingredients should be room temperature unless otherwise stated.


Cake:

  1. Sift flour once, then weigh or measure.
  2. In a large bowl, sift pre-sifted cake flour, sugar, baking powder, baking soda, and cocoa powder.
  3. Add butter and mix until the mixture resembles coarse sand.
  4. Pour in buttermilk, beat for 2 minutes.
  5. Add eggs, one at a time, beating until fully incorporated after each addition.
  6. Fold in the shredded coconut.
  7. Divide evenly between two greased and lined 8-inch pans.
  8. Bake in a preheated oven at 350°F/175°C for 25-30 minutes, or until a cake tester or toothpick inserted into the middle comes out clean.
  9. Let cool in pans for 15 minutes, then turn onto cooling racks until fully cooled.

Frosting:

  1. Beat cream cheese and butter until well combined.
  2. Add vanilla and salt, combine.
  3. Add icing sugar, 1 cup at a time adjusting for taste and texture. (Scrape down the bowl before each addition.)
  4. If the frosting is too tight, add milk (or whipping cream) 1 teaspoon at a time until spreadable.

Assemble, frost your cake, and enjoy!

  • If you want to add toasted coconut on top, toast shredded coconut on an ungreased cookie sheet in the oven at 350°F/175°C for 5 minutes. Toss the coconut and return to oven for another 5 minutes. Continue until desired colour/toastiness.

Let the coconut cool to room temperature, then press into the top and sides of the cake.


Original newspaper clipping from 1954:


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