Skip to content

Emily Dickinson’s delicious Coconut Cake πŸ’›

March 25, 2016

As well as being an inspiational poet recognised the world over, very few know that Emily Dickinson was also a very good baker.

I discovered this when I visited the beautiful Dickinson Homestead in Amherst Massachusetts a few years ago. 

I love coconuts! Especially in desserts, they remind me of summer, holiday and bring a little exotic sunshine indoors.

  

This cake is light white and fluffy on the inside and golden brown on the outside. One slice is never enough!

Here is a list of the ingredients in Emily’s own handwriting-  

My modern day take –

Ingredients

– 1 cup shredded coconut

– 2 cups flour (Self raising)

– 1 cup sugar

– 1/2 cup butter

– 1/2 cup milk

– 2 eggs

– 1 1/2 teaspoon baking powder

Method

– Mix the sugar and butter until light & creamy.

– Add the eggs & milk and mix in until incorporated.

– Now add all the dry ingredients. Flour, baking powder & finally the shredded coconut.

– Mix all together and pour carefully into a greasy loaf tin.

– Bake at 180 degrees centigrade for 35minutes, or until golden brown.

Thank you Emily Dickinson for all the amazing poems and this scrumptious cake! 

  
You are a lady I would have loved to have met.

xxx

Advertisements

From → Uncategorized

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: