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Reposteria (1919) – Pastel de Coco / Coconut Cake

April 12, 2013
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Reposteria (1919) by Julia  Sánchez Rangel. [TX773.S26 1919] UTSA Libraries Special Collections.

Reposteria (1919) by Julia Sánchez Rangel. [TX773.S26 1919] UTSA Libraries Special Collections.

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.

Reposteria (1919) by Julia Sánchez Rangel. [TX773.S26 1919] UTSA Libraries Special Collections.

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)

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