Recipes

Coconut Topping

Recipe No. 105 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts

Serves 4½ pounds mixture
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 105 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Butter, melted — 10 ounces (⅓ No. 56 dipper)
  • Coconut, shredded — 2½ pounds (3⅔ No. 56 dippers)
  • Sugar, granulated — 1 pound (½ No. 56 dipper)
  • Cocoa — 7 ounces (½ No. 56 dipper)

Directions

  1. Combine melted butter, coconut, sugar, and cocoa; mix well.
  2. Sprinkle generously over cake batter before baking.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Butter, melted — ¾ oz Coconut, shredded — 3¼ oz Sugar, granulated — 1¼ oz Cocoa — ½ oz

This recipe makes topping for two sheet cakes (18 by 26 by 1 inches).

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 105, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.