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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 –


– 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


– 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.



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