emily dickinson's coconut cake
learn to make emily dickinson's recipe for coconut cake from an antique recipe in emily's handwriting.
flour, cream of tartar 1/2 tsp baking soda or 1 1/2 tsp baking powder, sugar, unsalted butter, room temperature, eggs, milk, shredded coconut
- 2 cups flour
 - 1 tsp cream of tartar 1/2 tsp baking soda or 1 1/2 tsp baking powder
 - 1 cup sugar
 - 1/2 cup unsalted butter
 - room temperature
 - 2 large eggs
 - 1/2 cup milk
 - 1 cup shredded coconut

- preheat your oven to 325 degrees f.
 - in a large mixing bowl, sift together the flour and cream of tartar baking soda or baking powder.
 - i used my antique sifter to get in the "emily dickinson" mood.
 - in a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter.
 - i did this by hand, the old fashioned way, like emily dickinson would have.
 - it took several minutes.
 - you can do it much faster with an electric mixer.
 - mix in the eggs, then the milk.
 - add liquid ingredients to dry and stir till just incorporated.
 - a thick batter will form.
 - do not overmix.
 - fold in the shredded coconut.
 - if your shredded coconut is dry not fresh, rehydrate it with a little warm water and drain well before mixing it into the batter.
 - again, don't overmix.
 - spread the batter into a small loaf pan.
 - bake the cake for 50 60 minutes on the middle rack of your oven till cooked through and golden brown around the edges.
 - test with a skewer or toothpick for doneness in a few places if the toothpick comes out clean no wet batter sticking to it, it's done.
 - the cake is not overly sweet, which was perfect for me i don't like my desserts too sweet.
 - if you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut.
 - enjoy.

### Human: Generate cooking recipes. Include ingredients:
- 2 cups flour
- 1 tsp cream of tartar 1/2 tsp baking soda or 1 1/2 tsp baking powder
- 1 cup sugar
- 1/2 cup unsalted butter
- room temperature
- 2 large eggs
- 1/2 cup milk
- 1 cup shredded coconut

 ### Assistant: The ingredients you'll need are:
- 2 cups flour
- 1 tsp cream of tartar 1/2 tsp baking soda or 1 1/2 tsp baking powder
- 1 cup sugar
- 1/2 cup unsalted butter
- room temperature
- 2 large eggs
- 1/2 cup milk
- 1 cup shredded coconut


You can follows these steps to make the recipe:
- preheat your oven to 325 degrees f.
- in a large mixing bowl, sift together the flour and cream of tartar baking soda or baking powder.
- i used my antique sifter to get in the "emily dickinson" mood.
- in a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter.
- i did this by hand, the old fashioned way, like emily dickinson would have.
- it took several minutes.
- you can do it much faster with an electric mixer.
- mix in the eggs, then the milk.
- add liquid ingredients to dry and stir till just incorporated.
- a thick batter will form.
- do not overmix.
- fold in the shredded coconut.
- if your shredded coconut is dry not fresh, rehydrate it with a little warm water and drain well before mixing it into the batter.
- again, don't overmix.
- spread the batter into a small loaf pan.
- bake the cake for 50 60 minutes on the middle rack of your oven till cooked through and golden brown around the edges.
- test with a skewer or toothpick for doneness in a few places if the toothpick comes out clean no wet batter sticking to it, it's done.
- the cake is not overly sweet, which was perfect for me i don't like my desserts too sweet.
- if you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut.
- enjoy.

